seafood pot pie with cheddar crumble biscuit
gyro taco salad & tzatziki guacamole
balsamic & arugula pizza with prosciutto
bacon lattice & tomato sandwich
sweet & sour split roast chicken
hot & sour chicken noodle soup
curry turkey burgers & mango slaw
italian fajitas & bruschetta salsa
pumpkin chili & zesty guacamole
SERVES 6
1 cup unsweetened coconut, shredded
1 egg
1 pound cod filets
1 pound shrimp, peeled and deveined
Salt to taste
Coconut oil
Pineapple Salsa (below)
1 Place shredded coconut in a bowl.
2 Blend egg, cod, shrimp, and salt in a food processor until relatively smooth.
3 Use your hand or a scoop to form the seafood mixture into balls about 2 inches in diameter. Pat them into disc shapes, and coat them in shredded coconut.
4 In a large skillet, melt coconut oil over medium heat.
5 Fry the cakes until golden brown, about 3 to 4 minutes per side.
6 Serve with Pineapple Salsa.
½ pineapple, cut into small chunks
2 tablespoons fresh cilantro
1 tablespoon apple cider vinegar
Juice of 1 lime
Salt to taste
1 Purée all ingredients in a food processor until smooth.
2 Alternatively, you can make the salsa a bit more chucky and roughly chop everything with a knife.
SERVES 6
Looks tasty and tastes even tastier. Serve with Root Risotto (page 178).
6 ounces bacon, chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 yellow onion, chopped
2 tablespoons potato flour
2 cups chicken stock
½ 14.5-ounce can crushed tomatoes
1 pound crawfish tail meat
2 tablespoons Worcestershire sauce
2 tablespoons hot sauce
2 bay leaves, torn in half
1 tablespoon lemon juice
1 tablespoon fresh thyme, minced
Salt and pepper to taste
1 In a high-sided sauté pan, brown the bacon over medium heat. Remove from pan and set aside.
2 Add in celery, bell pepper, and onion. Cook until soft, about 5 minutes.
3 Whisk in potato flour and sauté for 1 minute. Whisk in chicken stock, tomatoes, crawfish, Worcestershire sauce, hot sauce, bay leaf, lemon juice, and thyme. Season with salt and pepper. Bring to a simmer and cook for 8 to 10 minutes, until bubbly and thickened.
4 From here, you can either stir the bacon into the mix, or use it as a garnish when serving.
5 Remove bay leaves before serving.
SERVES 6
It’s like clam chowder meets chicken pot pie. We can think of no better winter comfort food. If you don’t eat cheese, make the Biscuit recipe on page 56 as a substitute.
FOR THE FILLING
Butter for the pan
3 celery stalks, diced
2 leeks, chopped
½ shallot, minced
½ cup chicken (or seafood) stock
¼ cup heavy cream
1 tablespoon tapioca flour
¼ pound shrimp, peeled and deveined
1 6.5-ounce can clams in juice
1 pound cod filets, cut into chunks
¼ pound bay scallops
Salt to taste
FOR THE BISCUIT TOPPING
⅓ cup tapioca flour
⅓ cup coconut flour
2 teaspoons baking soda
2 green onions, chopped
8 ounces shredded cheddar cheese
½ cup water
1 Preheat oven to 350°F.
2 In a large soup pot, sauté celery, leeks, and shallot in butter over medium-high heat. Stir in chicken stock, cream, tapioca flour, and seafood.
3 Place the heat on medium, and allow the seafood to cook through. Then flake the cod into bite-sized chunks.
4 In a large bowl, combine tapioca and coconut flours, baking soda, green onions, and cheddar cheese. Add the water one tablespoon at a time until crumbs start to form.
5 Spoon the seafood filling into a large oven-safe baking dish. Pour the biscuit crumbs on top evenly over the entire dish.
6 Bake until golden brown and bubbly, about 30 minutes.
SERVES 6
Salmon is most persnickety when it comes to how it likes to be cooked. Overcook it and you’ll find yourself chowing down on a close approximation of cat food. So we’ll toss it in a pastrami bath and you’ll never have to feast on cat food again.
2 quarts water
¼ cup coconut sugar
¼ cup salt
1 tablespoon powdered ginger
1 tablespoon ground coriander
1 tablespoon juniper berries
2 cinnamon sticks
2 bay leaves, torn into pieces
1 teaspoon black peppercorns
1 teaspoon brown mustard seeds
4 garlic cloves, peeled and crushed
2 pounds salmon, skinned and picked over for pin bones
Oil for the pan
1 In a large pot, bring water, coconut sugar, and salt to a simmer. Stir occasionally until salt and sugar are dissolved.
2 To a small sauté pan, add ginger, coriander, juniper berries, cinnamon sticks, bay leaves, peppercorns, and mustard seeds. Heat over medium-low and toss the spices around until you start to hear them snap, crackle, and pop. Remove from heat and stir the spices into the hot sugar-salt solution. Add the garlic. Let the brine cool to room temperature.
3 Transfer the brine to a large container or bowl, then add the salmon. Cover the container with a lid or plastic wrap and place in the refrigerator. Allow the salmon to marinate for at least 24 hours, but no more than 48 hours or the salmon will be too salty.
4 After marinating, remove salmon from brine and pat dry with paper towels. Discard the brine.
5 In a large sauté pan, melt a tablespoon of oil over medium heat. Sear the salmon until a crust forms on the outside. Do not over sear. The inside of the fish should be very slightly underdone. Depending on the thickness of your salmon, sear about 3 minutes per side.
6 Serve with sauerkraut and a good mustard.
SERVES 4
Cutting zucchini into noodle shapes (aka zoodles), is a bit on the tedious side, so another option for speed, lack of the proper tools, or sheer laziness is to just chop the zucchini into chunks. Not quite the same effect, but it will have the same flavor. Make this more budget friendly by using chicken thighs or breasts instead of shrimp.
Butter for the pan
1½ pounds shrimp
1 pound zucchini
1 onion, diced
4 garlic cloves, minced
1 tablespoon fresh, minced ginger
1 tablespoon apple cider vinegar
3 tablespoons almond butter
1 teaspoon Sriracha or chili garlic sauce
1 teaspoon fish sauce
2 tablespoons lime juice
Salt to taste
1 With a mandoline, slice the zucchinis lengthwise into thin planks. Then with a knife, slice the planks into thin strips that resemble spaghetti. Alternatively, you can also use a julienne peeler or a knife to slice the zukes as thinly as you can.
2 Over medium heat, melt a tablespoon of butter. Add the shrimp and sauté until pink. Remove shrimp from the pan and set aside.
3 In same pan, melt more butter if needed, and sauté the onion, garlic, and ginger, until soft. Add the vinegar, almond butter, chili garlic sauce, fish sauce, lime juice, and salt. Stir to combine.
4 Add the zucchini noodles to the sauté pan. Stir them around to get the sauce onto the “zoodles.” The point here is get the zoodles hot and very slightly cooked through (just like an al dente noodle!), about 5 minutes.
5 Add the shrimp back to the pan. Stir to combine and serve immediately.
SERVES 6
FOR THE GYRO TACO SALAD
2 pounds ground lamb
1 large yellow onion, diced
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon ground coriander
½ cup chicken stock
1 tablespoon lemon juice
Salt to taste
3 heads romaine lettuce
1 In a large sauté pan, brown the lamb. Once the lamb looks about halfway cooked through, add the onion and garlic. Continue to cook until onion is softened. Add the oregano, thyme, coriander, chicken stock, lemon juice, and salt. Cook about 5 minutes more, until the stock has reduced a bit.
2 Chop the romaine lettuce and serve with gyro meat and a spoonful of tzatziki guacamole.
FOR THE TZATZIKI GUACAMOLE
2 ripe Haas avocados
1 English cucumber
1 tablespoon fresh mint
1 tablespoon fresh dill
1 tablespoon lemon juice
Salt to taste
1 Shred the cucumber with a box grater over a tea towel.
2 Twist the tea towel up, and squeeze it over the kitchen sink to remove excess water from cucumber.
3 Blend avocados, squeezed cucumber, mint, dill, lemon, and salt in a food processor until smooth.
SERVES 4
Italian wedding soup meets a big, fat Greek wedding...soup.
FOR THE MEATBALLS
1 pound ground lamb
2 tablespoons fresh dill, minced
1 10-ounce package frozen spinach, thawed 1 egg
1 tablespoon lemon zest
¼ teaspoon grated nutmeg
Salt to taste
FOR THE SOUP
Butter for the pan
2 stalks celery, diced
½ yellow onion, chopped
3 garlic cloves, minced
1 quart chicken stock
2 tablespoons lemon juice
Feta cheese (optional)
1 Over medium heat, melt about 2 tablespoons of butter in a large soup pot. Add celery, onion, and garlic. Sauté until soft. Add chicken stock and lemon juice. Bring to a simmer.
2 Meanwhile, in a large bowl, mix together ground lamb, dill, spinach, egg, lemon zest, nutmeg, and salt. Form mixture into bite-size meatballs. Place meatballs into the simmering chicken stock, and continue to simmer until the meatballs are cooked through, about 5 minutes.
3 Optionally, serve with feta cheese crumbled on top.
SERVES 6
Get dinner on the table in less than 30 minutes. Not fast enough? Make this dish truly light speed by substituting 1 teaspoon onion powder, 1 teaspoon granulated garlic, and 1 teaspoon powdered ginger for fresh.
1 Napa cabbage
2 pounds ground pork
1 large yellow onion, diced
8 ounces mushrooms, sliced
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, minced
¼ cup reduced-sodium, wheat-free, soy sauce (or coconut aminos)
1 tablespoon apple cider vinegar
1 tablespoon sesame oil
2 green onions, finely chopped
1 Cut the end off of the cabbage and discard. Remove any damaged leaves. Set aside the larger leaves, and chop the cabbage leaves that are too small to use as cups.
2 In a large skillet, brown the pork and remove from pan.
3 In the same pan, sauté the onion, mushrooms, chopped cabbage, garlic, and ginger until soft.
4 Stir in soy sauce, vinegar, and sesame oil. Add the pork back to the pan and stir to combine.
5 Fill reserved cabbage leaves with the pork mixture. Garnish with green onion and serve.
SERVES 8
This meat is so flavorful on its own that saucing it with anything other than the broth it cooked in is totally unnecessary. But if you really want to change it up, try tossing the meat together with Chimichurri Sauce (page 164).
4 pounds pork butt
Salt and pepper to taste
Extra virgin olive oil for the pan
6 garlic cloves, peeled and smashed
1 yellow onion, roughly chopped
2 teaspoons cumin seeds
3 bay leaves, torn in half
1 quart chicken stock
1 Preheat oven to 300°F.
2 Generously salt and pepper the pork.
3 In a large dutch oven, heat a few tablespoons of olive oil over medium-high heat. Sear pork on all sides until a brown crust forms. Remove from the pan and set aside.
4 Add garlic, onions, cumin seeds, and bay leaves. Sauté until the onions are soft.
5 Add chicken stock to the pan, scraping up any brown bits that have attached themselves to the bottom of the pan. Add the pork.
6 Cover with lid slightly ajar and roast for 4 hours. Remove lid and roast for an additional hour.
7 Remove from the oven and allow to cool. Use two forks (or your hands) to pull the pork into chunks.
SERVES 6
These might be fightin’ words, but we’d venture to say this is better than any Cuban sandwich we’ve had on the streets of Miami.
FOR THE “BUN”
3 green plantains
Coconut oil
Salt to taste
FOR THE BURGER
2 pounds ground pork
1 tablespoon onion powder
1 tablespoon dried oregano
2 teaspoons granulated garlic
1 tablespoon lime juice
Salt to taste
FOR THE TOPPINGS
Shaved deli ham
Yellow mustard
Honey
Dill pickles
1 For the buns, peel the plantains and slice into 2-inch-thick rounds.
2 Bring a large pot of water to a boil. Boil plantain rounds until soft, about 5 minutes.
3 Remove the plantains and smash flat with the back of a plate. If the plantain sticks to the plate, scrape it off with a spatula. Season with salt.
4 In a skillet, melt a few tablespoons of coconut oil over medium-high heat. Fry flattened plantains until brown and crispy, about 3 minutes per side.
5 For the burger, place all ingredients in a bowl. Use your hands to mix everything together thoroughly. Form the burgers roughly the same size as the plantain buns.
6 Cook the burgers in the skillet, adding more oil if needed, about 5 minutes per side.
7 To assemble, place a bun on a plate, top with a burger patty, plus any desired toppings, and cap off with another plantain bun.
8 Serve immediately.
SERVES 4
Spaghetti squash is typically used as a low-carb, grain-free substitute for pasta. So, with this recipe, we’re thinking outside the pasta box.
FOR THE FILLING
1 3-pound spaghetti squash
1 pound bacon, sliced into strips
4 ounces finely grated Parmesan cheese
¼ teaspoon nutmeg
½ teaspoon ground black pepper
1 Preheat oven to 400°F.
2 Place the spaghetti squash on a baking sheet and put in the oven. Unless you want to risk the chance of cutting off a finger or two, we aren’t cutting the squash in half first; stick it in there whole. Roast until the squash skin is soft and caves in a bit when you poke it, about 30 minutes.
3 Meanwhile, in a large skillet, sauté the bacon until crispy. When done, remove bacon from the skillet, and let it drain on a plate lined with paper towels.
4 Once the squash is cool to the touch, use a knife to split it in half lengthwise. Remove the seeds with a spoon. Scoop the flesh out into a large bowl.
5 Add nutmeg, black pepper, and Parmesan cheese (save some for garnish). Mix to combine.
6 Serve with crispy bacon and a little extra Parmesan on top.
MAKES ONE 14-INCH PIZZA
1 Pizza Crust (page 259), prebaked
½ large red onion, thinly sliced
¼ cup balsamic vinegar
1 cup Pizza Sauce (page 263 or store-bought)
2 ounces prosciutto, thinly sliced
2 ounces goat cheese (optional)
1 cup provolone or mozzarella, grated (optional)
2 handfuls arugula
Extra virgin olive oil
Salt to taste
1 Prepare and prebake Pizza Crust (page 259).
2 In a large sauté pan, heat a tablespoon of olive oil over medium-low heat. Add sliced onion. Stir occasionally, until the onions have softened. Add balsamic vinegar and cook until all the liquid is absorbed into the onions.
3 Top prebaked crust with sauce, cheese, prosciutto, and onions. Broil on high until the cheese has melted, about 3 to 4 minutes. Add arugula and a few splashes of olive oil.
SERVES 4 TO 6
Look for a long squash when shopping, as it’ll be infinitely easier to cut up. You’ll use just the shaft for this recipe, but can save the bulbous parts for another dish like the Roasted Squash and Beet Salad on page 161.
1 pound Hot Italian Sausage (page 265 or store-bought)
1 red onion, chopped
3 garlic cloves, minced
2 cups Pizza Sauce (page 263 or store-bought)
½ cup roasted red peppers (about 1 whole)
¼ cup extra virgin olive oil
2 tablespoons fresh basil, chopped
1 large, long butternut squash
1 cup mozzarella cheese (optional)
1 Preheat oven to 400°F.
2 In a sauté pan, crumble the sausage and add the onion and garlic. Cook until sausage is browned.
3 Meanwhile, slice off the ends of the squash. Next, cut the bulbous part off, leaving a long shaft that should be at least 4 inches long. Peel the squash. Using a mandoline, slice the shaft into thin slices and set aside. As it’s a bit harder to cut the bulbous part (where all the seeds and stringy bits are) into uniform pieces, save it to use later for another dish.
4 Make the sauce by puréeing pizza sauce, red peppers, olive oil, and basil. If you don’t have a contraption that will purée (blender, food processor, immersion blender), chop up the red peppers and just whisk everything together.
5 In an 8 × 10 × 3-inch baking dish, spoon down enough sauce to lightly cover the bottom of the dish. (This keeps the squash from sticking to the pan.) Next add the squash, then spoon on the sausage mixture, followed by the sauce. Repeat until all the ingredients are used. Save enough sauce to cover the top of the lasagna.
6 Bake for 1 hour. You’re looking for a bubbly pan with a crispy, browned top. Right out of the oven, the lasagna may be liquidy, so let it set for a good half-hour before cutting into it.
SERVES 4
1 large head of cauliflower
3 garlic cloves, crushed
1 quart chicken stock
1 tablespoon lemon juice
Salt to taste
TOPPINGS
Crispy bacon
Sliced green onions
Butter
1 Cut cauliflower in half, lengthwise. Cut out the core and remove the outer green leaves. Roughly chop the cauliflower into pieces.
2 Add cauliflower pieces, garlic, chicken stock, and lemon juice to a large soup pot. Bring to a boil, then turn down to simmer. Continue to cook until the cauliflower is tender.
3 Meanwhile, if you’re using bacon, now is the time to cook it. Chop it into strips and sauté over medium heat until crispy.
4 Transfer the cauliflower mixture to a blender and blend until smooth.
5 Top soup with crispy bacon, green onions, and a pat of butter.
SERVES 4
Cut into this thick, juicy pork chop, and SURPRISE...more pork!
Butter for the pan
½ pound fresh Chorizo (page 266 or store-bought)
1 sweet potato, peeled and cut into ¼-inch cubes
4 green onions, diced
4 thick-cut, bone-in pork chops at least 1-inch thick
Salt and pepper to taste
1 Preheat oven to 350°F.
2 Heat a sauté pan over medium heat. Melt a tablespoon of butter, add the chorizo, and brown for about 5 minutes, until cooked through. Remove chorizo from the pan and set aside, leaving drippings. In the same pan, sauté sweet potatoes for 5 minutes until soft and combine with the cooked chorizo and diced green onions. Now you’re ready for stuffin’.
3 Using a small knife, cut a slit into the fatty side of each pork chop. Be careful not to slice clear through and separate the chop into two pieces. The idea here is to create a pouch. Think “coin purse.” The bigger you can make the stuffing cavity with a small opening, the better your stuffing will stay in and the more goodies you can fit into your chops. Once the pouches are cut, season both sides of the pork chops liberally with salt and pepper.
4 Pack the chops with as much of the sweet potato-chorizo mixture as you can fit, and secure with a toothpick if necessary. Save the leftover chorizo for a nice snack.
5 Melt 2 tablespoons of butter in a sauté pan. Over high heat, sear the chops for 3 to 5 minutes on each side until browned. Then pop ‘em in the oven for another 10 to 12 minutes, until the pork chops reach an internal temperature of 160°F on a meat thermometer.
MAKES 2 SANDWICHES
A woven blanket of bacony goodness, spread with a dollop of roasted garlic mayonnaise and a few fresh veggies to make your mom happy.
FOR THE BACON LATTICE SANDWICH
12 slices bacon
1 large ripe tomato, sliced
1 cup arugula or other crunchy lettuce
Black pepper to taste
1 Preheat oven to 400°F.
2 To make the bacon lattice, lay 6 strips of bacon side-by-side on a baking sheet, with no gaps in between.
3 Fold the first, third, and fifth strip halfway back; then, at the folds, place a new strip of bacon perpendicular to the first ones.
4 Return the folded strips so they overlap the new strip. Fold back the second, fourth and sixth strips; arrange another perpendicular strip at the folds.
5 Repeat steps 3 and 4 until a lattice is formed. Season with pepper, if you’d like.
6 Bake until crisp, about 40 minutes. Cut the lattice into fourths.
7 To assemble the sandwiches, smear some roasted garlic mayonnaise onto a bacon lattice. Top with tomato slices, a small handful of arugula, and another lattice piece.
FOR THE ROASTED GARLIC MAYONNAISE
6 garlic cloves
Extra virgin olive oil
mayonnaise (page 262)
Salt to taste
1 Preheat oven to 300°F.
2 Rip off a square piece of aluminum foil and place garlic cloves and a few glugs of olive oil inside. Scrunch up the foil into a loose ball, and pop it in the oven until the garlic is golden brown, about 20 minutes.
3 Add mayonnaise to your food processor. Pop the roasted garlic cloves out of their jackets and stick in the food processor. Buzz to incorporate. Add salt to taste.
4 Save the leftovers to enjoy later.
MAKES 10 EMPANADAS
FOR THE FILLING
1 15-ounce can tomato sauce
½ cup chicken stock
1 tablespoon chili powder
2 teaspoons paprika
2 teaspoons granulated garlic
1 teaspoon smoked paprika
1 teaspoon powdered onion
1 teaspoon ground coriander
Salt to taste
1 pound chicken breast, cut into small cubes
4 ounces goat cheese (optional)
FOR THE DOUGH
2 cups tapioca flour
½ cup potato flour
2 teaspoons salt
¾ cup water
2 teaspoons powdered gelatin
½ cup high oleic sunflower oil
2 eggs
FOR THE EGG WASH
1 egg yolk
1 tablespoon water
1 Preheat oven to 400°F. Lightly grease a sheet pan.
2 In a sauce pot, combine tomato sauce, chicken stock, and spices. Add cubed chicken breast and bring to a simmer. Continue to simmer for 20 minutes.
3 Meanwhile, prepare the dough. Combine flours and salt in a large bowl. Add water to another large bowl and sprinkle in gelatin. Let sit for 1 minute. Whisk in oil and eggs. Whisk wet ingredients into dry, and knead until a dough has formed.
4 Divide the dough into 10 uniform balls. Split each ball in half. Use your hands to press the dough into very thin discs. Place one disc on the sheet pan, top with 3 tablespoons of enchilada filling and goat cheese (if using). Top with another dough disc. Roll the sides of the dough up around the filling and press to create a seal. Continue until all the dough has been used.
5 Use a pastry brush to lightly brush the empanadas with egg wash.
6 Bake until golden brown, about 28 to 30 minutes.
SERVES 2 TO 4
Roasted chicken is a comfort meal that speaks to all regions of the US—definitely an important recipe that every cook should have in his or her repertoire. Not only is it an economical way to feed the family, but it also pulls double duty: there are countless ways to season and eat the meat, AND you can save the bones to make stock.
1 5-pound fryer chicken, giblets removed
Salt
FOR SWEET & SOUR SAUCE
½ cup pineapple juice
1 tablespoon 100 percent fruit apricot jam
1 tablespoon wheat-free, reduced sodium soy sauce or coconut aminos
1 tablespoon ketchup
3 tablespoons apple cider vinegar
½ teaspoon powdered ginger
1 For the moistest roasted chicken ever created, it’s ultra super important to bring the chicken to room temperature. If you stick the chicken in the oven straight out of the refrigerator, a lot of the cooking time is spent trying to bring the temperature of the chicken up—and by doing it this way, you’re getting different temperatures within different parts of the chicken, so some parts cook faster than others, resulting in dry chicken. Anyway…
2 Preheat oven to 400°F.
3 Now split the chicken in half—another trick that will help the chicken cook faster and keep it moist. Using a pair of kitchen shears (or a cleaver), cut the chicken along its back (not the breast side), making sure you start cutting to the side of the backbone and not on the actual backbone. Sit the chicken on the counter to give yourself a sturdy base and start at the neck opening, cutting down towards the end at the tailbone. The chicken will look like it’s doing a split—sort of. Discard the backbone or save it to make chicken stock. Lay the chicken, breast side up, in a roasting pan or large baking dish. Sprinkle the chicken with salt and let it hang out while it comes up to room temperature.
4 In a sauce pot, over medium heat, whisk together pineapple juice, jam, soy sauce, ketchup, vinegar, and ginger, until the sauce comes together.
5 Clean off the underside of a cast-iron pan and lightly grease it with oil. Put the chicken in the oven and place the bottom of the pan on top of the chicken. This allows the oven heat to cook the chicken from the bottom while the cast-iron pan crisps the bird from the top. Bake until the temperature in the thigh of the chicken is around 150°F to 165°F. It should take about 45 minutes. When done, carefully remove the cast-iron pan from the chicken.
6 Brush on the sweet and sour sauce. Turn the oven on to broil and peek at the chicken every minute until it’s crispy and done to your liking.
SERVES 6
On the “Favorite Food” list of almost every child I know (and some adults, too). For an Asian-inspired dipping sauce, make the sauce featured in the Sweet & Sour Split Roast Chicken recipe (page 110).
½ cup palm shortening
2 pounds chicken tenderloins or chicken breast cut into strips
1 cup tapioca flour
1 teaspoon onion powder
½ teaspoon granulated garlic
¼ teaspoon cayenne pepper
½ teaspoon salt
2 eggs
1 tablespoon water
1 Whisk together tapioca flour, onion, garlic, cayenne, and salt in a large bowl.
2 In a separate bowl, whisk together eggs and water.
3 In a large skillet, melt palm shortening over medium heat.
4 Dip chicken one piece at a time in egg mixture, then coat in the tapioca flour mixture.
5 Lay chicken in the skillet and fry until both sides are slightly brown and crispy, about 3 to 5 minutes per side.
6 Serve immediately.
SERVES 6 TO 8
FOR THE MEATBALLS
2 pounds ground chicken (ground turkey will work well, too.)
2 tablespoons coconut flour
2 tablespoons fresh cilantro, chopped
2 eggs
2 tablespoons 100 percent fruit peach jam
½ teaspoon chili garlic sauce
Salt to taste
FOR THE THAI CHILI SAUCE
½ cup 100 percent fruit peach jam
½ cup apple cider vinegar
1 teaspoon chili garlic sauce
2 tablespoons water
2 tablespoons fresh cilantro, chopped
1 Preheat oven to 400°F. Line a baking sheet with parchment paper or use a silicone pat.
2 In a large bowl, use your hands to mix together the meatball ingredients.
3 Using your hand or a scoop, form balls roughly 1½-inches in diameter and place on the baking sheet. Bake for 20 to 25 minutes.
4 Meanwhile, combine the chili sauce ingredients in a sauté pan. Cook over medium-high heat until the sauce starts to bubble.
5 Place the chili sauce in a large bowl. Once the meatballs are cooked through, add them to the bowl of sauce and toss gently to coat.
SERVES 4 TO 6
Shirataki noodles are traditional Japanese noodles made from the Konjac plant. With almost no nutritive content, they don’t have much of a taste, but are the best gluten- and grain-free noodle substitute we’ve tasted (We aren’t fans of kelp noodles, but they work well as a substitute). We use Miracle Noodle brand, which you can find in some natural and whole food grocery stores and online.
2 pounds boneless, skinless chicken thighs
Palm shortening for the pan
3 carrots, peeled and chopped
1 tablespoon fresh ginger, minced
3 garlic cloves, minced
6 ounces shiitake mushrooms, sliced, stems removed
1 quart chicken stock
¼ cup apple cider vinegar
1 tablespoon wheat-free, reduced sodium soy sauce or coconut aminos
2 teaspoons chili garlic sauce (or your favorite hot sauce)
2 7-ounce packages Shirataki fettuccine noodles
Fresh cilantro for garnish
1 Chop chicken thighs into small chunks.
2 Melt a few tablespoons of palm shortening in a large soup pot over medium-high heat. Add chicken and cook until browned.
3 Add carrots, ginger, garlic, and mushrooms to the pot. Sauté until softened.
4 Add chicken stock, apple cider vinegar, soy sauce, and chili garlic sauce. Stir to combine.
5 Rinse off noodles according to package instructions. They’re a bit too long straight out of the package, so cut them down with a knife before adding to the pot.
6 Top with fresh cilantro and serve.
SERVES 6
FOR THE WINGS
3 pounds chicken wings
Extra virgin olive oil for the pan
FOR THE TIKKA MASALA SAUCE
1 teaspoon garam masala
1 teaspoon powdered ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground cardamom
½ teaspoon granulated garlic
¼ teaspoon cayenne pepper
Salt to taste
2 tablespoons tomato paste
½ cup coconut milk
1 Preheat oven to 400°F. Place the oven rack in the middle of the oven.
2 Lightly grease a baking sheet with olive oil. Place chicken wings skin-side down on the baking sheet and bake for 15 minutes.
3 Using tongs, flip the wings over to skin-side up, and turn the oven to broil. Broil until the skin is crispy, about another 15 minutes.
4 Meanwhile, make the sauce. Combine spices in a medium sauté pan. With the heat on low, sauté the spices until fragrant, about 5 minutes. Whisk in tomato paste and coconut milk.
5 Once the wings are crispy and out of the oven, toss them in the masala sauce.
SERVES 6
Because there’s no need to sit by the skillet and individually pan-fry these, you can have a flavorful, elegant meal on the table in less than 30 minutes.
FOR THE BURGERS
2 pounds ground turkey
1 tablespoon red curry paste
3 green onions, minced
Salt to taste
1 Preheat oven to 400°F. Line a baking sheet with aluminum foil, and top with the rack from a roasting pan.
2 In a large bowl, combine turkey, curry paste, green onions, and salt.
3 Shape meat into patties and place on the roasting rack. Bake the patties until the burgers are cooked through, about 20 minutes.
4 Prepare the slaw while the burgers are cooking.
FOR THE MANGO SLAW
2 ripe mangoes, peeled and pitted
2 red bell peppers
1 English cucumber
3 green onions, minced
1 teaspoon lime zest
2 tablespoons lime juice
1 teaspoon honey
2 tablespoons fresh mint leaves, minced
½ teaspoon red curry paste
Salt to taste
1 Cut mangoes, peppers, cucumbers, and onions into thin strips and place in a large serving bowl. Stir in lime zest, lime juice, honey, mint, curry paste, and salt.
2 Let marinate in the fridge for at least 15 minutes.
SERVES 4
All the goodness of wings and celery, without the sticky fingers. This a great portable option when you’ve got a hankering for chicken wings.
1½ pounds chicken breast
2 celery stalks, chopped, plus 1 cup, diced
½ yellow onion, chopped
½ cup mayonnaise (page 262)
¼ cup hot sauce
Salt to taste
1 Place chicken breasts in a pot. Add enough water to cover the chicken. Add chopped celery with the onion and salt. Bring to a simmer and cook for 10 minutes.
2 Turn off the heat and allow the chicken to continue to cook for 10 to 15 more minutes in the hot water. Check to ensure chicken is cooked through and shred when cool enough to handle.
3 In a mixing bowl add mayonnaise, hot sauce, diced celery, and shredded chicken. Mix to combine.
SERVES 6
FOR THE CHIPS
3 green plantains
3 tablespoons palm shortening, melted
¼ teaspoon granulated garlic
¼ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon cayenne pepper
Salt to taste
FOR THE CHILI
Butter for the pan
1 yellow onion, diced
2 pounds ground beef
2 cups tomato sauce
1 4-ounce can diced green chilies
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons granulated garlic
¼ teaspoon cayenne pepper
¼ cup pickled jalapeños
Salt to taste
1 Preheat oven to 350°F. Peel the plantains and cut them in half lengthwise, then split them into quarters.
2 Using a mandoline, place the plantains flat (cut side down), and slice approximately ⅛-inch thick.
3 In a large bowl, mix together the garlic, cumin, chili powder, cayenne, and salt. Add the melted palm shortening.
4 Add the plantain strips to the oil and spices. Some will stick together; take the time to separate them and make sure both sides get coated.
5 On a baking sheet, place plantains in one layer, with no overlap. This usually takes 2 baking sheets. Bake 15 to 17 minutes, until golden brown around the edges. If you have baking sheets on 2 oven racks, keep an eye on them as you may need to swap the pans halfway through baking for even cooking.
6 Meanwhile, make the chili. In a large pot, melt a tablespoon of butter over medium heat. Add half the onion (setting aside the other half for garnish) and cook until translucent. Add beef and brown. Except the jalapeños, add the rest of the ingredients, and simmer while the plantain chips bake in the oven, about 20 minutes.
7 Top with reserved diced onion and pickled jalapeños.
SERVES 4
Standard Mexican restaurant fare meets Italian flavors.
FOR THE FAJITAS
Butter for the pan
1 pound skirt steak, cut into thin strips
3 garlic cloves, minced
2 teaspoons Italian seasoning blend
2 bell peppers, cut into strips
1 yellow onion, cut into strips
Salt and pepper to taste
FOR THE BRUSCHETTA SALSA
1 pound tomatoes, diced
1 yellow onion, diced
Handful of fresh basil leaves, chopped
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
Salt to taste
1 In a large skillet, heat about a tablespoon of butter over high heat. Season steak strips with salt, pepper, and Italian seasoning. Add steak strips to skillet and sauté until browned, about 5 minutes. Once cooked, remove steak strips from pan and set aside.
2 Reduce the heat to medium. Add the garlic, bell pepper strips, and onion. Cover with a lid and cook for another 5 to 8 minutes, stirring occasionally until vegetables are soft.
3 Meanwhile, in a large bowl, add the salsa ingredients together and stir to combine.
4 Top fajitas with bruschetta and serve.
SERVES 6 TO 8
Don’t overlook this recipe simply because of the long list of ingredients. This chili comes together with a super short prep and cook time. Top with a plop of one the most uniquely flavored guacamoles you’ve ever tasted, and you’ve got a chili recipe that will definitely make its way into your weekly meal rotation.
FOR THE CHILI
2 pounds ground beef
1 yellow onion, diced
3 garlic cloves, minced
½ cup pumpkin purée
1 28-ounce can crushed tomatoes
1 15-ounce can tomato sauce
1 4-ounce can diced green chilis
1 cup beef stock
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons ground coriander
2 teaspoons cinnamon
2 teaspoons cocoa powder
1 teaspoon granulated garlic
¼ teaspoon cayenne pepper
Salt to taste
FOR THE GUACAMOLE
3 ripe Haas avocados
2 teaspoons ground coriander
1 teaspoon orange zest
2 tablespoons orange juice
2 tablespoons lime juice
Salt to taste
1 In a large soup pot, place beef, onion, and garlic over medium heat, stirring occasionally until the beef is browned.
2 Add the rest of the chili ingredients. Let simmer, stirring every so often for 15 minutes.
3 Meanwhile, make the guacamole. In a food processor, buzz together all the ingredients. If you don’t have a food processor, you can place all the ingredients in a bowl, and use a fork to mash everything together.
SERVES 4 TO 6
If you’re trying to stay on a budget, stick to using green bell peppers.
2 yellow onions, thinly sliced
8 ounces mushrooms, sliced
1 pound ground beef
2 tablespoons hot sauce
3 tablespoons Worcestershire sauce
4 bell peppers
4 ounces provolone cheese (optional)
Butter for the pan
1 Preheat oven to 350°F.
2 Cut each pepper in half lengthwise. Remove stems and pick out the white membrane and seeds. Place peppers on a baking tray and bake until tender, about 15 minutes.
3 Meanwhile, in a large sauté pan, melt a tablespoon of butter over medium heat. Add onions and mushrooms and sauté until the onions are slightly golden in color. Remove from the pan and set aside.
4 Add ground beef, hot sauce, Worcestershire sauce, and salt to the sauté pan. Cook until the meat is browned, making sure to let any liquid that releases from the meat evaporate. Add onions and mushrooms back to the pan. Stir to combine.
5 Remove any water that’s accumulated in the baked bell peppers. Evenly stuff the ground beef mixture into each pepper.
6 If using cheese, top each pepper with it and pop them back in the oven long enough to melt the cheese.
SERVES 6
If you were to walk up to a hot dog stand and say, “I’d like a hot dog with no bun, extra chili, and a bunch of toppings,” this is what you’d get. We like to spoon out a bit of adobo sauce from canned chipotle peppers in adobo sauce. It adds a smoky heat that you just can’t duplicate with regular hot sauce. You can find chipotles in adobo sauce in the Latin or ethnic aisle of most grocery stores.
1 pound ground beef
1 pound hot dogs, chopped
1 15-ounce can crushed tomatoes
1 4-ounce can diced green chilies
1 cup tomato sauce
1 tablespoon adobo sauce
1 teaspoon granulated garlic
1 teaspoon ground cumin
TOPPING IDEAS
Sauerkraut
Pickled jalapenos
Yellow mustard
Chopped onion
Pickle relish
Shredded cheese
Diced avocado
1 In a large sauté pan, brown the ground beef and hot dogs.
2 Add the crushed tomatoes, green chilies, tomato sauce, adobo sauce, garlic, and cumin.
3 Let the chili simmer for 15 minutes to evaporate a bit of the liquid.
4 Top with a generous pile of your favorite hot dog toppings.
SERVES 4
The all-American, classic, diner-style burger, complete with special sauce and a french fry bun.
FOR THE BUN
3 medium potatoes (3-inch diameter) cut into ¼-inch thick potato rounds
2 tablespoons duck fat, plus more for pan
1 tablespoon sesame seeds (optional)
Salt to taste
FOR THE BURGER
1 pound ground beef
½ yellow onion, diced
Salt and pepper to taste
FOR THE SPECIAL SAUCE
½ cup mayonnaise (page 262)
1 teaspoon tomato paste
2 teaspoons Worcestershire sauce
2 teaspoons prepared horseradish
¼ cup dill pickle chips, finely diced
Salt and pepper to taste
1 Preheat oven to 400°F.
2 Bring a large pot of water to a boil. Add potato rounds and cook for 5 minutes. They should still be firm, but not entirely cooked through.
3 Drain potatoes and pat dry.
4 On a baking sheet, toss potato rounds with duck fat and season with salt. Bake for 25 minutes, flipping once halfway through cooking. If desired, sprinkle with the sesame seeds after flipping.
5 While potatoes are baking, divide the ground beef into 8 equal balls and form the balls into patties. Season the patties with salt and pepper. Press diced onion onto the outside of each of the patties.
6 Heat a cast-iron skillet on medium-high and cook the burgers until they’re done to your liking, about 2 to 3 minutes per side.
7 Mix all ingredients for the special sauce in a mixing bowl.
8 Serve burgers stacked between the potato buns, drizzled with special sauce, and layered with lettuce, onion, and tomato.
SERVES 4
We used the mack daddy of all cow parts in this recipe: le filet mignon. But any cut of meat that takes to the grill will do just as well in this recipe.
FOR THE STEAK & EGGS
Butter for the pan
1½ pounds filet mignon or other grilling steak (like sirloin)
4 eggs
Salt to taste
FOR THE TARTARE SAUCE
⅓ cup mayonnaise (page 262)
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1 medium shallot, minced
1 tablespoon capers, chopped
1 tablespoon fresh parsley, minced
Salt to taste
1 Preheat oven to 400°F. Get out a baking sheet.
2 In a skillet or grill pan, melt a tablespoon of butter over medium-high heat. Season steaks liberally with salt and pepper. Sear until a brown crust has formed on both sides, about 4 minutes per side.
3 Place seared steaks on the baking sheet and place in the oven. Roast until the internal temperature of the steak is around 130°F for medium rare, about 10 to 15 minutes depending on the thickness of your meat.
4 Melt another tablespoon of butter in the pan and fry the eggs any which way you like ’em.
5 Make the sauce by whisking together all the Tartare Sauce ingredients.
SERVES 6
Does turning sloppy joe sandwiches into sloppy joe meatballs make eating this less sloppy? Reminds us of the equally existential thought: If a tree fell in the woods and no one was there to listen, would it still make a sound?
FOR THE MEATBALLS
Butter for the pan
1 large yellow onion, diced
2 pounds ground beef
3 tablespoons Worcestershire sauce
2 tablespoons wheat-free, reduced sodium soy sauce or coconut aminos
2 tablespoons apple cider vinegar
Salt and pepper to taste
FOR THE SAUCE
1 28-ounce can tomato sauce
½ cup water
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon wheat-free, reduced sodium soy sauce or coconut aminos
1 tablespoon apple cider vinegar
½ cup roasted red peppers, diced
⅓ cup coconut sugar
Salt to taste
1 Preheat oven to 350°F.
2 In a medium pot, heat a tablespoon of butter over medium heat. Add the onion and sauté until cooked through.
3 Meanwhile, in a large bowl, combine the rest of the meatball ingredients. Once the onions are cooked, add half of them to the meatball mixture (keeping the other half in the pot). Use your hands or a scoop to form the meat into balls. Place the balls onto a baking sheet and bake until cooked through—depending on the size of your meatballs, about 15 to 20 minutes.
4 Meanwhile, add the sauce ingredients to the onions in the pot. Simmer the sauce while the meatballs bake in the oven.
5 Place the meatballs in the sauce and let them get cozy and hang out for a few minutes before serving.
SERVES 4
Pickled sport peppers can be hard to find. If you like heat, you can substitute pickled Tabasco peppers, which you’ll find in pepper vinegar bottles, or even pepperoncinis.
FOR THE SKEWERS
1 pound hot dogs, cut into 2-inch pieces
1 pint cherry tomatoes
½ yellow onion, diced
8 dill pickle spears, cut into 2-inch pieces
30 sport peppers
1 tablespoon celery salt
FOR THE MARINADE
½ yellow onion, grated on a box grater
¼ cup yellow mustard
3 tablespoons apple cider vinegar
Celery salt to taste
1 Whisk marinade ingredients together in a small bowl and set aside. Next, combine hot dogs, tomatoes, diced onions, pickles, and peppers in a large bowl and add marinade. Toss to combine.
2 Thread hot dogs, tomatoes, diced onions, pickles, and peppers onto kebab skewers, alternating ingredients. If you’re using bamboo skewers, it’s a good idea to soak them in water for 20 minutes or so prior to skewering.
3 Grill over high heat just long enough to get some color, about 2 to 3 minutes. Flip and grill for another 2 to 3 minutes on the other side. Don’t let the skewers sit on the grill too long or your tomatoes will fall apart.
4 Sprinkle kebabs with celery salt and serve.
SERVES 6
If you’ve ever been to that trendy, Scandinavian-based, famously budget-friendly furniture store, you’ve probably tried, or at least heard of, their Swedish meatballs. We’ve turned their deliciously famous meatballs into a Swedish meatloaf. Of course, if you’re pressed for time, feel free to turn them back into meatballs and you’ll have dinner on the table in way less than an hour.
FOR THE MEATLOAF
1 pound ground pork
1 pound ground beef
½ yellow onion, grated
1 teaspoon cardamom powder
1 teaspoon fresh nutmeg, grated
Salt and pepper to taste
FOR THE SWEET & SOUR CHERRY JAM
1 12-ounce bag frozen cherries
½ cup balsamic vinegar
½ cup beef stock
½ teaspoon fresh nutmeg, grated
1 Preheat oven to 350°F.
2 Place all the meatloaf ingredients in a large bowl, and using your handy-dandy hands, mix to combine thoroughly.
3 Shape the mixture into a loaf, and plop it into a standard loaf pan.
4 Bake until cooked through, about 45 minutes to an hour.
5 Meanwhile, combine the jam ingredients into a small sauce pot. Bring to a simmer and let cook until the liquids have reduced by about a third. Use a fork or potato masher to smash up the cherries.
6 Serve the meatloaf topped with the cherry jam.
SERVES 6
A spicy Latin spin on the standard Sunday night pot roast.
5 pounds beef bottom round (chuck or shoulder will work, too)
1 chipotle pepper in adobo sauce (one pepper, not one can)
¼ cup apple cider vinegar
1 tablespoon ground cumin
2 teaspoons dried oregano
½ teaspoon ground allspice
2 teaspoons granulated garlic
2 cups beef stock
3 bay leaves, torn in half
3 carrots, peeled and chopped
2 yellow onions, peeled and chopped
Salt and pepper to taste
1 Preheat oven to 300°F. Generously season the beef with salt and pepper.
2 In a large dutch oven set over medium-high heat, brown the bottom round on all sides.
3 Meanwhile, make a spice paste by combining the chipotle pepper, vinegar, cumin, oregano, allspice, and garlic in a food processor. Buzz until smooth.
4 Once the beef has browned, turn the heat off. Add the spice paste, along with beef stock, bay leaves, carrots, and onions.
5 Wrap a sheet of aluminum foil over the dutch oven, prick a small hole or two in the top and stick the heavy beast in the oven. Let it cook until the meat is falling apart tender, about 5 to 6 hours.
6 Roughly shred the beef with a fork. Remove the bay leaves before serving.
