|Monica Corrado – Oxtail Soup
First, make oxtail stock. Use the best quality ingredients you can find—organic, local vegetables (those from your own garden are even better!) and pastured beef or bison.
2 pounds of oxtail or bison tail, cut at natural breaks between bones (pastured of course!)
1. Brown the oxtail before you make the stock. This will serve to intensify the flavor and color of your stock. Melt some tallow, lard, pastured butter or a combination in a 4-quart Dutch oven and brown both sides of the oxtail. Be sure to save all the juices and fat.
2. When the oxtail is browned, cover with cold water by about 2 inches. Add the vegetables. Bring to a boil, skim and discard the scum. Lower heat to a simmer and cover. Cook for about 20 hours.
3. Strain and cool. Reserve all the meat and discard the vegetables. Chop the meat and fat and tendons and keep in a bowl or container while the stock cools. (Note: this step may take several hours or overnight in order to allow the fat to cool and harden.)
4. When the stock has cooled, take off the layer of fat and reserve for cooking (or adding back in to the oxtail soup when you make it).
2-3 quarts oxtail stock (or beef stock if you don’t have oxtail stock)
1. Place the first eight ingredients back into the Dutch oven or a heavy gauge soup pot. Bring to a boil and skim and discard scum. Lower to a simmer and cover. Cook until the vegetables are tender, about 20 minutes.
2. Add tomato paste and stir until incorporated. Add optional port and meat (and wild rice blend if you desire) and allow to heat through, about 4-5 minutes.
3. Serve with prepared or freshly grated horseradish, a dollop of cultured cream or yoghurt in each bowl, and fresh ground pepper and sea salt. You may wish to add a tablespoon of fermented ketchup to your bowl just prior to that first bite! I do!
|Sarah Pope – Sprouted Flour Pizza Crust
Makes two 13-inch crusts
2 cups sprouted flour of choice
1. Preheat oven to 425 F/218 C. Mix all ingredients in a bowl with your hands until the dough pulls away from the sides of the bowl. Gather dough together with your hands and press into a ball.
2. Knead dough in bowl 10 times to make smooth then divide dough in half. On lightly floured surface, roll each half into a 13-inch circle. Place on pizza pan (use parchment paper to cover if you have only aluminum ones). Turn up edges ½ inch and pinch.
3. Brush circles with 2 Tablespoons of olive oil.
4. Bake pizza crusts for 10 minutes. Remove from oven and add desired toppings. Bake for 5-10 minutes until it looks done.
5. Serve and enjoy!
See the original recipe from The Healthy Home Economist.
|Sally Fallon Morell – Pasture-Raised Baked Chicken with Sourdough Stuffing
1 pasture-raised chicken
2 cups sourdough bread crumbs
1/4 cup port wine
1. Make the stuffing by sautéing the onions and celery in butter or lard. Stir in the bread crumbs, raisins and herbs, and sauté until the stuffing starts to brown. Season to taste with sea salt and pepper.
2. Place the stuffing in a mound in the center of a stainless steel baking pan. Cut the chicken open along the back to "butterfly" it. Pull it open and put the chicken backside down over the stuffing. Strew the onion into the rest of the pan. Brush the chicken with melted butter and sprinkle well with freshly ground sea salt and black pepper.
3. Bake at 450 F for 45 minutes or until skin is beautifully browned; then turn down to 200 F and bake another 45 minutes.
4. Remove the chicken to a heated platter and the stuffing to a heated bowl. Keep warm while making the sauce.
5. Place the baking pan over the stove and pour in the port wine and brandy. Bring to a boil, scraping up the caramelized onions. Add the broth and boil down, reducing by half, skimming any scum that rises to the top. Strain into a small pan and stir in the crème fraiche. Simmer for 15 minutes or so until the sauce reduces further.
6. Carve the chicken into individual pieces. Serve the chicken and stuffing with a steamed, buttered fresh vegetable and the sauce.
|Russ Crandall – Shepherd’s Pie
1.5 pounds ground beef, ground lamb, or a mixture of the two
1. Peel and slice your potatoes, then put them in a pot and fill with cold water, until the potatoes are covered by an inch of water. Bring to a boil then simmer for about 10-12 minutes, until the potatoes are easily pierced with a fork.
2. Drain and return the potatoes to the pot. Add 1/2 teaspoon salt, 1 teaspoon black pepper, and the remaining 2 Tablespoons butter. Then mash the potatoes and stir in the cream until they look nice and creamy. Adjust the amount of cream as needed.
3. On medium heat, brown the ground meat until most of the pink is gone. Drain and set
4. Add the onion, celery root (or parsnip), and carrot, and sauté until softened, about 8
5. Simmer for 3 minutes, until the sauce thickens slightly. Remove the pan from heat and
6. Add the mashed potatoes onto the meat mixture (it works best if you add it in small
7. Bake in the middle rack on 450 F for 30 minutes, or until the potatoes look nice
See the original recipe from The Domestic Man.
|Cathy Raymond – Sweet Potato Breakfast Cookies
Makes 12 large breakfast cookies!
1/2 cup of almond butter
1. Preheat the oven to 350 F.
2. Combine all the ingredients in a large bowl.
3. Drop by the spoonful onto a baking sheet greased with coconut oil. Press down slightly with your palm.
4. Bake for 12-15 minutes until golden brown.
See the original recipe from The Paleo Mama.
|Gary Cox – Kale Egg Drop Soup
1. Heat the lard, chop the onions and mushrooms lengthwise, and sauté until a bit caramelized.
2. Chop the kale and add once the onions and mushrooms have caramelized.
3. Sauté all veggies in the lard.
4. Add the seasonings.
5. Cook down and then add the broth and the soy sauce.
6. Bring to a slow boil.
7. Stir up the egg in a cup and pour into the broth.
8. Eat and enjoy!
|Julie and Charles Mayfield – Morning Glory Muffins
2 ½ cups almond flour
1. Preheat oven to 350 F (175 C) and grease a standard-sized muffin pan (12 cups).
2. Combine almond flour, cinnamon, baking soda, and salt in large bowl. Add carrot, apple, coconut and raisins and combine well.
3. In separate bowl, whisk eggs, honey, oil, and vanilla extract together.
4. Pour this mixture over your dry ingredients and mix well. This batter will be very thick.
5. Spoon out into muffin pan and place on middle or upper rack of your oven for 40-50 minutes.
6. When a toothpick inserted in the top of a muffin comes out clean, they are done.
7. Cool muffins in pan for 8-10 minutes and then remove to a rack to finish cooling.