1 sm. Red Bell Pepper, seeded and cut into 1/4 in dice
1 sm. Onion, cut into 1/4 in. dice
2 md Garlic Cloves, minced
1 sm Jalepeno Pepper, seeded and minced (optional)
3 Tbs. Lime Juice, freshly squeezed
2 Tbs Fresh Parsley, Basil or Cilantro, chopped
tt Salt and Pepper, freshly ground
DIRECTIONS:
Process mangoes, orange juice and oil in a food processer or blender until pureed. Transfer to medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refridgerate until ready to serve (can be made several hours ahead.)
4 cups Homemade bone broth or DKA chicken or beef liquid bone broth or 4 packets of DKA powdered bone broth + 32 oz of water.
1 cup Bok Choy, roughly chopped
1 cup Mushrooms, sliced
2 Tbs Coconut aminos
1/2 tsp Celtic or pink Himalayan salt
1/2 tsp Black or White Pepper, freshly ground
tt Cayenne Pepper, dash
1/2 cup Cilantro Leaves
For Serving (Optional)
Thai Basil
Sriracha Sauce
Mung Bean Sprouts
Lime Wedges
DIRECTIONS:
In a large stockpot, heat oil over medium-high heat. Add garlic, scallions, and ginger, and reduce heat to medium-low. Cook, stirring for 3 to 4 minutes to soften scallions.
Raise heat to medium-high and add broth, bok choy, mushrooms, coconut aminos, salt, black pepper, and cayenne. When soup begins to boil, reduce heat to medium-low and simmer for 10 to 15 minutes.
Add zoodles and cilantro, and remove from heat. Serve warm, with thai basil, sriracha sauce, mung bean sprouts, and lime wedges if desired.
NOTE: most stores sell pre-cut zoodles to save time in the kitchen. If you prefer to make them at home you don’t have to have a spiralizer. There are other methods you can use to make zucchini pasta.
Julienne peelers will give you straight, skinny zoodles; mandoline or old-fashion vegetable peelers produce wide, flat zoodles.
You can try konjack zoodles in the dish for a zero-carb alternative that is very, very close to rice noodle texture and soaks up the fragrant bone broth flavors perfectly.
1 lb Sirloin Steak, sliced against the grain into strips
3-4 Tbs Vegetable Oil, divided
1 sm Red Onion, sliced
2 sm to md Plum Tomatoes, sliced into wedges
2 ea Scallions Ends, trimmed and sliced into 2-in pieces
3 clvs Garlic, peeled and minced
1/2 in Ginger, peeled and minced or grated
1 Tbs Aji Amarillo Paste (or Aji Amarillo Chili Pepper, stemmed, seeded and sliced)
1 Tbs Fresh Cilantro, minced (more for garnish)
A/N White Rice for Serving (I use cauliflower rice)
A/N French Fries for Serving (I use jicama fries)
FOR THE MARINADE:
2 Tbs Soy Sauce
1/8 tsp Cumin, ground
1/2 tsp Dried Oregano
1 Tbs Apple Cider Vinegar (or Red Wine, White Wine or Sherry Vinegars)
FOR THE STIR FRY SAUCE:
4 Tbs Soy Sauce
1 Tbs Apple Cider Vinegar (or Red Wine Vinegar)
1 tsp Corn Starch (optional for sauce thickener)
DIRECTIONS:
Marinade Steak:
Place sliced or cubed steak in a bowl and toss with the soy sauce, ground cumin, oregano and vinegar.
Allow to sit a few minutes while you prepare the rest of the ingredients.
Prepare Sauce:
Stir together the soy sauce, vinegar and corn starch if using and
Set aside
Stir Fry Steak and Veggies:
Heat 1 tablespoon of oil in a large pan, large skillet or a wok, over medium-high to high heat. Add the steak, and cook stir frying until browned and seared, 5-6 minutes. Remove from the pan onto plate and set aside. Do not overcrowd pan. You may have to do this in batches with remaining beef.
Heat 1 tablespoon of oil in the same pan, then add the red onion and cook for about 2-5 minutes, until softened and then remove from the pan and set aside.
Heat 1 tablespoon of oil and add the green onions and saute 20-30 seconds then add the tomato, garlic, and aji amarillo paste, and cook for another 2-5 minutes, until the tomatoes have released some of their juices, but are still intact.
Add the sauce to the pan and stir to combine, let cook for aproximately 1 minute.
Return the steak and accumulated juices, and the onions to the pan and sprinkle over the cilantro. Toss gently to coat everything in the sauce.
Serve hot with rice and fries. Some recipes call for stirring the fries into the sauce as well – feel free to do this or serve fries on the side with the rice as well.
3 md Japanese or Chinese Eggplants (about 12 oz total)
3 Tbs Olive Oil, extra-virgin divided
1/4 lb Ground Pork, Chicken, Tempeh Crumbles or Crumbled Tofu
3 cloves Garlic, thinly sliced
1 tsp Sesame Seeds, toasted
1/2 cup Basil Leaves, plus more for serving
2 Tbs Rice Vinegar, unseasoned
2 tsp Tamari or Soy Sauce
DIRECTIONS:
Finely chop chiles and toss in a small bowl with honey and salt. Let sit until ready to use.
Slice eggplants crosswise into 3″ pieces, then quarter lengthwise. Heat 2 Tbs. oil in a large nonstick skillet over medium-high until shimmering. Cook eggplant, tossing occassionally, until browned and crisp-tender, about 6-8 minutes. Transfer to a plate.
Heat remaining 1 Tbs. oil in the same skillet. Cook pork, breaking into small pieces, until browned, about 2 minutes. Add garlic and sesame seeds and cook, tossing, until very fragrant, about 1 minute. Add 1/2 cup basil leaves and toss until wilted, 2-3 minutes.
Stir vinegar and tamari into chile mixture. Return eggplant to skillet and add half of sauce. Cook, tossing often, until eggplant is tender, 1-2 minutes more. Season with salt if needed.
Transfer eggplant stir-fry to a plate and drizzle with remaining sauce. Top with more basil.
2 Lg Carrots, peeled, spiralized with Blade C, then riced
1 tsp Chili Powder
1 tsp Smoked Paprika
1/2 tsp Turmeric
2 Tsp Lemon Juice
1 Tsp Fresh Cilantro, chopped
tt Salt and Pepper
4 oz Cod Filet, chopped into 1-in cubes
12 md Shrimp, defrosted if frozen, peeled and deveined
2 tsp Fresh Parsley, minced
DIRECTIONS:
Heat the olive oil in a skillet over medium heat. Wen the oil is shimmering, add the garlic, red pepper flakes, onion and bell pepper. Cook for 2 to 3 minutes or until it begins to brown. Add the tomatoes, peas, carrot rice, chili powder, paprika, turmeric, lemon juice, cilantro, salt and pepper. Stir to combine.
Press the cod and shrimp into the rice. Cover the skillet and allow the mixture to cook undisturbed for 5 to 7 minutes or until the seafood is cooked through. Garnish with parsley and serve immediately.
2 lbs Chicken Thighs, boneless and skinless, halved and patted dry.
tt Salt and Pepper, freshly ground
2 Tbs Neutral Oil
4 clv Garlic, chopped
2 ea Jalepenos, stemmed, seeded and finely chopped
1 Tbs Fresh Ginger, finely grated
2 tsp Coriander, ground
1 can Tomatoes, fire-roasted diced
1/2 cup Coconut Milk
1/2 cup Water
2 Tbs Lemon Juice, freshly squeeze
1 cup Cilantro, lightly packed and chopped
DIRECTIONS:
Season chicken with salt and pepper.
In a 12-inch skillet over medium-high, heat oil. Add half the chicken and brown without moving for 3-5 minutes per side.
Transfer to a bowl and repeat with remaining chicken.
To skillet, add garlic, jalepeno chilies, ginger and ground coriander. Cook, stirring until fragrant for 30-60 seconds, until fragrant.
Stir in tomatoes with juices, scraping up brown bits. Then add coconut milk and water.
Add chicken and any accumulated juices and cook, uncovered, stirring and flipping occasionally, until a skewer a poked into the largest piece shows no resistance, 20-25 minutes.
Turn off the heat and stir in the lemon juice and fresh cilantro. Taste and season with more salt and pepper if needed. Serves 4-6.
Sliced avocado, sliced radishes, cilantro leaves with tender stems, and lime wedges (for serving)
DIRECTIONS:
Sauce:
Using a fork, mix chile, garlic, cashew butter, lime juice, and 3 Tbsp water in a small bowl to combine; season with salt. Set aside.
Assembly:
Place a rack in the lowest position; preheat oven to 450 degrees. Stir garlic, oil, cumin, and paprika in a small bowl to combine. Arrange cauliflower on a rimmed baking sheet and pour spiced oil over. Season with salt and toss to evenly coat cauliflower. Roast, undisturbed until dark brown and crisp on the bottom, 15-20 minutes. Remove from oven and turn florets over. Continue to roast until second side is dark brown and crisp, 15-20 minutes.
Heat a large skillet over medium-high. Working in batches, toast tortillas in a single layer, turning halfway through, until warmed through, about 1 minute total. Transfer to plates.
Spread each tortilla with some reserved sauce; top with cauliflower. Garnish with onion, avocado, radishes and cilantro. Service with lime wedges for squeezing over.
2/3 cup Sardinian Fegula, Isreali Couscous or Acini Di Pepe Pasta
1/2 tsp Salt
1/3 cup Pecorina Romano, finely grated
DIRECTIONS:
Soak the fava beans, cranberry beans and chickpeas in a large bowl of water for at least 8 hours or up to 16 hours (that is, overnight) Drain in a colander set in the sink. Rinse well.
Warm 3 tablespoons of the olive oil in a large soup pot or Dutch oven set over medium-high heat. Add the onion, carrots an celery; cook, stirring often until soft but not browned, abut 5 minutes. Add the garlic, nd cook until fragrant, about 20 seconds.
Stir in tomatoes, potatoes, fennel, parsley and basil as well as the drained beans and chickpeas. Add enough water (6 to 8 cups) so that everything is submerged by 1 inch.
Raise the heat to high and bring to a full boil. Reduce the heat to low and simmer slowly, uncovered until the beans are tender. Adding more water as necessary if the mixture gets too thick, about 1 1/2 hours.
Stir in the pasta, salt and pepper. Add up to 2 cups of water if the soup seems to dry. Continue simmering uncovered until the pasta is tender. About 10 minutes.
Pour 1 tablespoon of olive oil into each of our serving bowls. Divide the soup amount them and top with 1 tablespoon of grated cheese.
Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.
Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray.)
When the oil is hot, add 3 chicken thighs. Don’t put them too close together, you want to avoid steaming.
Cook for about 2 minutes, until nicely browned on the bottom. Then flip the chicken over to brown the other side for about 1-2 minutes. Remove chick to plate.
Repeat searing process with the other 3 chicken thighs. If there is still enough grease in the pan then you won’t need to add oil.
meanwhile, in a slow cooker combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry and chili powder (to taste). Stir to combine.
Add the chopped red onions, garlic and jalapenos. Add the browned chicken and stir to combine.
Cook on high for 4-5 hours, or on low for 6-8 hours.
Remove chicken from the cooker and transfer to a plate or cutting board. Let cool for a couple of minutes.
Add ginger to the slow cooker.
In a small bowl, combine the cornstarch and 1 tablespoon COLD water. Stir until it’s not lumpy. Add this to the crockpot and stir.
Shred the chicken, removing the bones and any tough bits. It should just be falling apart.
Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.
Season with salt and pepper to taste. Stir in the cilantro.
1 ea Jalapeno, with seeds (we prefer without), halved lengthwise
1/4 cup Basil Leaves, fresh
2 Tbs Oregano Leaves, fresh
1 1/2 tsp Chili Powder
1 tsp Paprika
tt Salt and Black Pepper, freshly ground
1 cup Ricotta
6 lg Eggs
1 cup Sharp White Cheddar, grated
1/4 cup Parmesan, grated
For Serving Country-Style Bread
DIRECTIONS:
Heat oil in a large heavy pot over medium heat. Add bell peppers and onion and cook, stirring occasionally, until softened and just beginning to brown, 10-12 minutes.
Add tomatoes, garlic, jalapeno, basil, oregano, chili powder and paprika to pot. Reduce heat to medium-low and continue to cook, stirring occasionally, until vegetables are very soft and liquid is thickened, 20-30 minutes; season with salt and pepper. Discard jalapeno.
Preheat oven to 400 degrees. Transfer bell pepper mixture to a 13 x 9″ baking dish. Using the back of a spoon, make 6 evenly spaced divots in the mixture. Spoon a dollop of ricotta into each divot, then crack 1 egg into each. Top with cheddar and Parmesan; season with salt and pepper. Bake, rotating dish halfway though until Parmesan is melted and egg whites are almost set but yolks are still runny, 15-18 minutes.
Serve baked eggs with toast. (Yolks will continue to cook as dish sits, so serve right away if you prefer for eggs soft.)
DO AHEAD: Bell pepper mixture can be cooked one day ahead. Let cool; cover and chill.
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Hellum's Kitchen 