All Posts Tagged With: "sea salt"

Gluten Free Recipe

By on Mar 31, 2011 in Recipes | comments(0)

Linda’s comment:  This is an easy crock-pot recipe, even the guys can make.  I serve it with mashed organic potatoes and organic carrots or organic green beans.  (Cosco has some great organic frozen green beans.

Excerpt:

Ingredients

2  (1-ounce) slices gluten free bread
                OR
1 cup gluten free bread crumbs
3/4  pound ground round (grass fed or organic)
3/4  pound ground organic turkey
1 1/2 cups sliced shiitake mushrooms
1/2  cup grated fresh organic brown onion
1  teaspoon dried Italian seasoning
3/4  teaspoon sea salt
2  large organic eggs, lightly beaten
1  organic garlic clove, minced
2  tablespoons organic (gluten FREE) ketchup
1 1/2  teaspoons organic (gluten FREE) Dijon mustard
1/8  teaspoon ground red pepper

You can use a food processor to ground up gluten free bread, and pulse 10 times or until crumbs measure   1 1/3 cups, or measure out 1 1/3 cup of gluten free bread crumbs….Combine the crumbs, beef, and next 7 ingredients (beef through garlic) in a large bowl, and shape meat mixture into a 9 x 6-inch loaf. Place loaf in an electric slow cooker.

Combine ketchup, mustard, and pepper in a small bowl, stirring with a fork. Spread ketchup mixture evenly over top of loaf. Cover with lid; cook on LOW for 5 hours.

Tags: , , , , , , , , ,

Quinoa Recipe

By on Aug 15, 2010 in Recipes | comments(0)

Linda’s comments:  I love Quinoa….great with all meats….

Quinoa

2 cups quinoa, soaked in filtered water overnight
1 bunch of organic green onions, chopped
2 Tbsp. olive oil
½ tsp. sea salt
3 cloves of organic garlic, mashed
3-4 cups organic beef,organic chicken, or organic turkey stock

Rinse and drain quinoa very well. In a large skillet, saute the onions in the oil for a few minutes, then add the garlic and sauté for another minute. Add the quinoa and the stock (the stock should just cover all of the quinoa) salt, and bring to a boil. Then, reduce the heat and cover and let simmer for 25-30 minutes on very low heat.

Tags: , , , , , , ,

CELERY ROOT PUREE & FILET MIGNON AND SPINACH recipes

By on Jul 30, 2010 in Recipes | comments(0)

Linda’s comments:  This recipe is AWESOME…enjoy.

FOR CELERY ROOT PUREE:
  •  
    • 2 tablespoons unsalted organic butter, cut into chunks
    • 2 pounds organic celery root (about 1 large), peeled, cut into 1 1/2-inch chunks
    • 2 cups organic  whole milk
    • 1 cup organic heavy cream
    • 1 large organic shallot
    • 1 teaspoon sea salt
 
FOR FILET MIGNON AND SPINACH:
  •  
    • 1/4 cup whole peppercorns
    • sea salt
    • 4 (6-ounce) organic filet mignon steaks, each at least 1 1/2-inches thick
    • 2 tablespoons organic olive oil
    • 3 cups organic baby spinach leaves
 
FOR SAUCE:
  •  
    • 2 teaspoons organic olive oil
    • 1 organic shallot, finely chopped
    • 1 cup dry red wine
    • 1 large fresh organic thyme sprig
    • 4 tablespoons (1/2 stick) organic unsalted butter

Directions

To make the celery root puree: Melt the butter in a heavy large saucepan over medium heat. Add the celery root, milk, cream, shallots, and salt. Simmer very gently, uncovered, until the celery root is tender enough to mash with a spoon, stirring occasionally, about 30 minutes.

Using a slotted spoon, transfer the celery root to a blender or food processor. Blend until smooth, adding enough of the cooking liquid to thin the puree to the desired consistency.

To prepare the steaks and spinach: Preheat the oven to 400°F. Coarsely crush the peppercorns with a mortar and pestle. Transfer the crushed peppercorns to a sieve and sift the pepper into a bowl to remove any finely ground pieces of pepper; reserve the fine pepper for another . Sprinkle the coarse pepper grinds over a plate. Sprinkle the steaks with salt then set the steaks atop the pepper and press, coating both sides and flattening the steaks slightly.

Heat a large ovenproof sauté pan over medium-high heat. Add the oil then add the steaks. Cook until the steaks are caramelized and golden brown on both sides and around the perimeter, about 5 minutes. Transfer the pan to the oven and continue cooking the steaks to desired doneness, about 4 minutes for medium-rare doneness. Transfer the steaks to a plate to rest for 5 minutes.

Add the spinach to the same sauté pan and cook just until the spinach wilts, about 1 minute. Divide the spinach among 4 plates.

To make the sauce: Heat the oil in the same sauté pan over medium-high heat. Add the shallots and sauté until tender, about 2 minutes. Add the red wine and thyme and simmer until reduced by half. Return the steaks to the pan and baste the steaks with the sauce. Set the steaks atop the spinach on each plate. Stir the butter into the sauce to blend.

Spoon the celery root puree alongside the steaks and spinach. Spoon the sauce over the steaks and serve.

Read more: http://www.kitchendaily.com/recipe/father-s-day-pepper-crusted-filet-mignon-142941#ixzz0uk7wWmyN

Tags: , , , , , , , , , ,