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Turkey Stock and Gravy

Turkey stock for gravy

Nothing beats gravy from scratch. It isn’t hard to make, but the stock takes time, so you want to make the stock a couple days in advance. I’m finding places like Whole Foods carry turkey parts, so you can get what you need and make stock!

Turkey Stock and Gravy

Turkey Stock

2 turkey drumsticks (1 if really big)

2 backs

Neck

1 onion, roughly chopped

1 carrot, roughly chopped

1 celery

Bay leaf

Peppercorns

Place turkey parts, onion and carrot in the oven for 30 minutes at 425. Transfer to a pot of water and add celery. Cook 1 ½ hours, remove meat for pets. Put bones back and cook more another 3 hours. Remove solids and discard.

Cool stock quickly by placing pot in sink with ice and water. Reserve 4-6 cups for gravy. The rest can be put into containers and frozen for later use or as a base for soup.

Gravy

4-6 cups stock

Neck and gizzard (optional) boil an hour and chop into small pieces

1/3 cup cornstarch dissolved into ¼ water for 4-6 cups or guar gum or xanthum gum to make it lower carbs

Shitakes, chopped (optional) and sautéed

Remove turkey and place roasting pan on 2 burners and add some stock, stirring and scraping up goodies. Put everything back in a saucepan, reduce a bit and add dissolved cornstarch. Add a bit of butter, neck and gizzard pieces and shitakes.

 

 

Lamb and Vegetable Stew

Lamb Stew

 

 

 

 

 

 

 

 

 

 

This is a classic dish that I love when the weather gets cold. I add tons of vegetables to make a hearty and delicious one pot meal.

Lamb stew meat tends to be fatty, so I like to buy 2 pounds for 4 servings to be on the safe side, because after trimming the fat off, I usually end up with a pound and a half and the meat shrinks when cooked.

I buy pasture raised meat, as it is more humane and tastes better than animals raised in confinement.

These are the vegetables I used, you can add others, or omit any. This recipe can be used for beef stew as well.

I used homemade beef bone broth, but chicken bone broth is also delicious. If you don’t want to make your own, buy organic, free range bone broth for superior flavor than ordinary store bought.

This is low carb, but if you want to “cheat”, nothing beat a warm baguette with butter to dip into the gravy. Just saying…

Lamb Stew

Serves 4

1 ½-2 pounds lamb stew meat, excess fat removed

2-3 cups chicken bone stock or beef bone stock

1 cup Red wine (optional)

3 tablespoons almond flour

Salt & pepper

2 onions, chopped

6 cloves garlic, minced

2 large carrots, chopped

1 bunch kale, stems removed and chopped coarsely

Handful peas

Avocado or extra virgin olive oil

½ cauliflower head, cut into small pieces

2 zucchinis, spiralized

Parsley, chopped

Heat oil on high in a cast iron dutch oven and brown lamb on all sides, in batches if needed. Add salt and pepper. Remove lamb.  Sauté onion and garlic on medium low until softened, 10 minutes.  Add flour and cook a few minutes, stirring constantly. Return meat to pot. Add stock and wine and bring to a boil, then simmer for 1 1/2 hours or until tender. Add carrots and cauliflower last 30 minutes and add kale last 15. Add spiralized zucchini add last minute.

1 ½-2 pounds lamb stew meat, excess fat removed

2 cups chicken or beef stock

1 cup Red wine (optional)

3 tablespoons almond flour

Salt & pepper

2 onions, chopped

6 cloves garlic, minced

2 large carrots, chopped

1 bunch kale, stems removed and chopped coarsely

Handful peas

Avocado or extra virgin olive oil

½ cauliflower head, cut into small pieces

2 zucchinis, spiralized

Parsley, chopped

Heat oil on high in a cast iron dutch oven and brown lamb on all sides, in batches if needed. Add salt and pepper. Remove lamb.  Sauté onion and garlic on medium low until softened, 10 minutes.  Add flour and cook a few minutes, stirring constantly. Return meat to pot. Add stock and bring to a boil, then simmer for 1 1/2 hours or until tender. Add carrots and cauliflower last 30 minutes and add kale last 15. Add spiralized zucchini add last minute.

Brussels Sprouts in Beef Tallow with Parmesan

Brussels Sprouts with Parmesan and beef tallow

I love brussels sprouts raw and cooked and prepared many ways, but have only started using beef tallow as the oil to cook the and it’s a game changer, not unlike using bacon and bacon fat with them. The tallow enhances their flavor. Take my word and try this recipe!

Buy grass fed beef tallow like Fatworks.

Brussels Sprouts in Beef Tallow with Parmesan 

Serves 2

1 pound brussels sprouts

2 tablespoons organic beef tallow

Handful of grated parmesan

Salt and pepper

Preheat oven to 400. Cut of bottoms of brussels sprouts and any brown outer leaves and cut any large ones in half or quarters. put on a parchment lined baking sheet or an unlined cast iron pan.. Put tallow on pan and place in oven a few minutes, until tallow melt. Stir and add salt and pepper. Cook, stirring occasionally, 30-40 minutes, until brown. Add parmesan and allow to melt and turn golden, 5 minutes.

Broccoli, Cauliflower and Spiralized Zucchini with Peanut Lime Dressing with Crispy Tofu

Broccoli, Cauliflower and Spiralized Zucchini with Peanut Lime Dressing with Crispy Tofu

This recipe is adapted from Mark Bittman’s in his book, How to Cook Everything Fast and is called Cabbage with Crisp Tofu and Peanut-Lime Dressing. The cabbage is raw and he adds a bit of water to the dressing. If you make this as a salad, do the same; with cooked vegetables, there is enough retained water that no extra is needed.

The crispy tofu is amazing! I will be using this recipe in salads and soups and anything else I can think of when I want a vegetarian meal. Chewy and crunchy, the tofu has amazing texture. Add salt and pepper and red hot pepper flakes or go a different direction and add herbs or chili powder or ½ cup parmesan. You will need salt and pepper for flavor.

When using tofu, buy organic because you want non-gmo, pesticide-free soy beans. My favorite tofu is hand-crafted The Bridge. 

Broccoli, Cauliflower and Spiralized Zucchini with Peanut Lime Dressing with Crispy Tofu

1 lime

3 tablespoons peanut butter

Hot sauce

½ cup peanuts

1 pound broccoli

½ pound cauliflower

1 large zucchini, spiralized

Mix sauce ingredients.

Steam broccoli and cauliflower until soft and drain. Add zucchini. Stir in dressing. Top with crispy tofu and peanuts.

Crispy tofu

Crispy Tofu

1 pound firm, organic tofu

Salt and pepper

Red pepper flakes or chili powder or rosemary, thyme, sage, oregano or ½ cup grated parmesan

1 tablespoon avocado oil

Turn broiler on high and place oven rack 6” from heat. Dry tofu well. Spread on parchment lined baking sheet. Bake 20-25 minutes, stirring occasionally.

Low Carb Chicken Enchiladas

Low carb chicken enchiladas

I made these chicken enchiladas with low carb tortillas made with shredded zucchini and they are perfect! I made one large taco and cut it into fours. I made it two nights for my husband and me and used half a batch each night. Instead of bothering with rolling, I placed one quarter on the bottom of a glass dish, put the filling in and covered with another quarter. Then I split the dish in half and done!

Chicken Enchiladas

1 batch low carb tacos; make one large and cut into 4. Use 2 pieces each night

1 pint sour cream

½ pound shredded cheddar + jack

1 pound cooked chicken, shredded or small pieces

½ pound mushrooms, chopped

1 small red cabbage quartered, and sautéed extra for topping

6 cloves garlic chopped

1 large onion, chopped

Sauce topping

Salsa or roasted grape tomatoes

Shredded cheese

Green olives

Avocado, chopped

 

Preheat oven to 350. Sauté chicken, lower heat and add garlic; stir until fragrant, about a minute. Remove chicken. Sauté mushrooms and cabbage. Allow to cool and few minutes and add remaining filling ingredients. Put on or two low carb tacos at bottom of a oven proof dish and add filling. Top with other taco. Add topping ingredients, except avocado. Bake 30 or until cheese is bubbling.

Stuffed Peppers

Stuffed Peppers

My keto buddy posted her stuffed pepper recipe and I had to make it, because it looked fantastic! I was not let down—these are delicious! I added tomatoes, onion and garlic to the mix to beef up the vegetables. I will be making this again!

Stuffed Peppers

Served 4

1 large onion, chopped

4 cloves garlic, minced

Pint grape tomatoes roasted at 400 until soft, about 20 minutes

1 pound sausage, casings removed

4-6 bell or mild poblano peppers, cut lengthwise and seeds removed

½-1 teaspoon Red chili flakes

1 teaspoon oregano

Salt and pepper

6 ounces cream cheese

4 ounces mozzarella, shredded

Coat bell peppers with some oil and roast at 400 for 20 minutes. (Poblano peppers don’t need to be pre-roasted.)

Brown sausage on medium high in a pan and remove. Add onion and garlic on medium and cook until onion is softened. Add red chili flakes, salt, black pepper, and oregano. Turn to low and add cream cheese and tomatoes. When everything is melted and mixed together, fill each pepper with stuffing. Put in oven for 15 min at 425 degrees. Add mozzarella cheese and put back in oven and broil for 4 minutes or until melted.

Indian Spiced Spinach with Broiled & Crumbled Tofu on Spaghetti Squash

Indian Spiced Spinach with Broiled & Crumbled Tofu on Spaghetti Squash

This is simple to make. Just assemble all your spices beforehand and you’re good to go.

This was my first time making crumbled, broiled tofu and it was amazing! The tofu was crunchy and so freaking good! Want to try it in salad and in a whole lot more recipes. A game changer!

Because I couldn’t decide which to use, I added both paneer and tofu in the dish, but one is totally fine.

Indian Spiced Spinach

2 pounds frozen spinach, drained and squeezed dry

1 can coconut cream or milk

2 medium onions, chopped

6 cloves garlic, minced

1 “ piece ginger, minced

2 tablespoons coriander

2 tablespoons cumin

1 tablespoon turmeric

1 teaspoon red pepper flakes

2 tablespoons mild curry

Salt

Pepper

Coconut or avocado oil or ghee

Water or chicken stock as needed

2 pounds tofu, dried and crumbled

And/or

Paneer

4-8 ounces, depending if you are using tofu or alone Paneer

Cut into small pieces and dusted with spices, then sauteed until brown in some oil on medium high.

1 spaghetti squash, roasted

Saute onion until wilted on medium heat. Add ginger and garlic and stir until fragrant, about a minutes. Add spices and turn to low and stir for a couple minutes. Add coconut milk or cream. Heat and add spinach and cook until hot. Add some water or chicken stock as needed.

Broiled & Crumbled Tofu

Crumbled and broiled tofu

1 pound firm or extra firm tofu, dried and crumbled

Salt and pepper

1 teaspoon red pepper flakes

2 tablespoons avocado oil

Put on broiler and rack 6 inches away from broiler. Spread tofu on a tray on parchment paper. Add oil and spices and mix. Broil 20-25 minutes or until brown, turning mid-way through.

Paneer

Ghee or avocado oil

Sauté on medium high until brown

Put squash on a plate, add spinach and top with paneer or tofu. Serve with Patak’s Mango Relish

Roasted Chicken and Tomatoes with Haricot Verts Almondine 

Roasted Chicken and Tomatoes with Haricot Verts Almondine

I make roasted on the bone chicken all the time; it is foolproof and by varying herbs and a couple ingredients and the sides, it

For this meal, I used fresh rosemary and sage, yellow tomatoes, salt and pepper. Then I steamed haricot verts, sautéed raw sliced almonds in butter until brown and put the beans back into the pan with the almonds.

Because I didn’t add any thickener, I put juice in a ramekin so it doesn’t run all over the plate; it’s just runoff from the meat, tomatoes and spices. Delicious dunking the meat into it!

never gets boring. Sometimes I use breasts, sometimes thighs.

 Roasted Chicken Parts Recipe

Chicken parts, rinsed and dried

Lemon juice

Fresh herbs

Fresh cherry or grape tomatoes

Salt and pepper

Line a sheet pan with parchment paper for easier cleanup. Place chicken skin side down and sprinkle with salt and pepper. Cook 30 minutes and flip. If using, add herbs, and tomatoes Add more salt and pepper and cook 30 minutes. Add lemon juice to chicken when you remove it from oven. Sit 10 minutes

Chocolate Coconut Fat Bomb

Chocolate coconut fat bomb

I decided to experiment with a “sweet” fat bomb that has no added sweetner and came up with this. Your mouth will feel the cocoa butter and taste the chocolate and think it’s eating a sweet! You can, of course, add a real sweetner like Stevia–but I personally don’t trust any of them.

Chocolate Coconut Fat Bomb

4 ounces cocoa butter

2 tablespoons cocao

½ cup raw almond butter

½ cup coconut flakes

½ cup raw almond slivers or other nut, like macadamia, pecans, almonds

½  teaspoon vanilla extract

Salt

Sauté almond slivers low temp in ghee until golden; put aside. Melt cocao butter low in saucepan.. Turn off heat and add remaining ingredients except almonds. Allow to cool a bit, then add almonds, pour into a parchment lined pan and refrigerate until hard, one hour. Cut into chunks.

Pork Tenderloin with Miso on Spiralized Zucchini with Brussels Sprouts & Carrots

Pork Tenderloin with Miso on Spiralized Zucchini with Brussels Sprouts and Carrots

 

I’m on a tallow oil kick and roasted the brussels sprouts and carrots in them for dinner tonight. Even added them to the spiralized zucchini, which I let heat about 15 minutes on the same sheet pan that the brussels and carrots were on.

Pork Tenderloin

serves 4

1 pound pork tenderloin

1 tablespoon miso

Avocado oil

Spread miso on tenderloin. Preheat oven to 400 degrees. High a cast iron pan on high and add oil. When hot, sear tenderloin, about 3 minutes per side. Finish cooking in oven, about 15 minutes.

Brussels and Carrots with Tallow Oil

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