Chicken Stir-fry

9/21/20

4 oz pastured chicken breast, baked and chopped

14 oz mixed chopped broccoli, mushrooms, and bok choy, chopped

1 clove garlic, minced

1 Tbsp extra virgin olive oil

1/4 cup water

Sea salt to taste


Add olive oil and water to a wok.  Add chopped broccoli, mushrooms, bok choy, and garlic.  Stir-fry for 7-10 minutes.  Add chicken; stir-fry another 5 minutes.  Season to taste with sea salt.


Crystal Billings

Chicken Lettuce Wrap - to try

 1/16/21

Chicken Lettuce Wrap Recipe

2 lb ground chicken

1 yellow onion diced

1 can water chestnuts diced

1 cup bok choy diced

Coconut aminos to taste

Once meat and veggies are ground up and cooked through I add the coconut aminos and let the meat simmer for a bit to reduce the liquid.

I use this meat in a variety of different ways.

1. Serve over a bed of cabbage

2. Eat it the traditional way, wrapped in a lettuce leaf

3. Serve in a coconut wrap with shredded cabbage on top

4. Add some additional liquid like chicken broth while meat is simmering. Makes a great soup.

Freezes and thaws great!

From

Kristin Zurcher Scheck

TLO - Food & Recipes Group

Cauliflower *****

 

1 bag frozen OG cauliflower florets

Avocado Oil

Ghee

Smoked Paprika

Onion Powder

Garlic Powder

Celtic sea salt

Vegan Parmesan

Heat a large skillet over medium heat.  Add oil and ghee.  Add cauliflower florets.  Sprinkle with plenty of smoked paprika, then sprinkle with onion powder and garlic powder.

Mix well and cook until tender.  Season to taste with Celtic sea salt.

Remove from heat and sprinkle with vegan Parmesan.

Mayonnaise - to try

Mayonnaise

This takes 10 minutes to make. It lasts up to two weeks.

Ingredients:

1 egg, room temp

1/4 tsp pepper

1/2 tsp Dijon mustard

1/2 tsp Celtic sea salt

2 tsp lemon juice

1 cup olive or avocado oil

Place all ingredients in a container and use an immersion blender to mix it. Start at the bottom and slowly move the blender upwards until the oil is emulsified and thickened.

Crispy Shallots *****

 

Crispy shallots make for an addictive garnish to almost any recipe with it's lightweight crunchy texture and savory yet sweet flavor.

PREP TIME: 4 mins

COOK TIME: 8 mins

TOTAL TIME: 12 mins

SERVINGS: 4 servings

 

• 4-5 shallots thinly sliced into rings
• 1/4 cup avocado oil 
• Celtic sea salt

• Slice the shallots into thin rings using a knife or mandoline.
• Heat the oil in a stainless steel sauté pan over medium heat. Sauté the shallot rings for about 5 minutes. Then, reduce the heat to low and continue to cook for another 3 to 4 minutes, until they're golden.
• Remove them from the pan to a paper towel lined plate and season with Celtic sea salt.

• To store: place them in an airtight container in room temperature for up to 4 day

https://downshiftology.com/recipes/crispy-shallots/

Smash Burgers *****

I made plain burgers using this recipe.  Delicious!  They stuck to the stainless steel sauté pan, so I switched to a nonstick griddle. 

1½ pounds ButcherBox Ground Beef, defrosted and patted dry

Avocado Oil

Celtic sea salt and freshly ground black pepper

1. Divide ground beef into 4 equal portions (do not make into patties) and chill in the fridge for 30 minutes before cooking.

2. Meanwhile, heat a 10-12" skillet over medium-high heat. 

3. Take the beef portions out of the fridge. Pour in a light slick of oil (about 2 teaspoons) and turn the pan to make sure it gets coated evenly. When hot, place 1 beef portion in the center of the pan and smash it down in the middle with a spatula. Use the spatula to flatten it more, until about ¼-inch thick. Rough edges are good; just try to avoid rips and big cracks. Cook until the bottom sides are well-browned, about 2 minutes. Season with salt and pepper, then turn the burger over and cook the other side until you’ve reached your desired doneness, about 1 to 2 minutes for medium. Transfer to a plate and repeat with the remaining beef portions.

4. Top smash burgers with lettuce, tomato, and condiments of your choice. Serve immediately.

Recipe from ButcherBox