Magic "Chili"

PREP TIME - 15 MINS

COOK TIME - 45 MINS

TOTAL TIME - 1 HOUR

Serves: 6


INGREDIENTS


1 tablespoon (coconut oil, lard, tallow)

1 cup green chopped spring-onion

4 cups bone broth

2 parsnips, chopped into 1½-inch pieces (about 2 cups)

3 carrots, chopped into 1½-inch pieces (about 2 cups)

1 large beet, grated (about 2 cups)

2 tablespoons fresh oregano, minced

½ teaspoon sea salt

⅛ teaspoon cinnamon

2 pounds grass-fed ground beef

a few parsley sprigs, for garnish


INSTRUCTIONS


1. Heat the solid cooking fat in a heavy-bottomed pot on medium-high heat. When the fat has melted and the pan is hot, add the spring-onions, and cook, stirring for 7 minutes, or until the spring-onions are translucent. cook another 3 minutes.


2. Add the bone broth, parsnips, carrots, grated beet, and all of the spices except for the parsley. Bring to a boil, turn down to a simmer, and cook, covered, for 20 minutes.


3. Meanwhile, brown the ground beef in a skillet over medium high heat, being sure to stir it occasionally so that it is browned evenly.


4. Add the ground beef to the vegetables and simmer, covered, for another 15 minutes.


5. Serve garnished with fresh parsley.



Meatloaf

PREP TIME - 30 MINS

COOK TIME - 1 HOUR

TOTAL TIME - 1 HOUR 30 MINS

Based on Whitney’s recipe on her blog Nutrisclerosis

Serves: 6-8


INGREDIENTS

1 tablespoon coconut oil

1 cup cauliflower, processed into “rice” with a food processor

1 zucchini, peeled and grated

1 carrot, peeled and grated

½ cup green spring-onion, minced

½ cup parsley, chopped

2 teaspoons sea salt

2 tablespoons fresh thyme and/or marjoram

2 egg yolks (omit if on the elimination diet)

2 lbs ground beef, lamb, or pork mixture (I used beef and lamb), room temperature

3-4 slices pastured bacon


INSTRUCTIONS


1. Preheat your oven to 350 degrees. In a skillet, heat the coconut oil and saute the spring-onion, zucchini, carrot and cauliflower rice for about 5 minutes. Let cool.


2. In a large bowl mix the egg yolks with the herbs and spices including the fresh parsley. Add the meat and vegetables to the bowl. Mix gently with your hands until just incorporated.


3. Transfer the mixture to a 9 x 5 loaf pan, making sure to spread it evenly into the corners. Lay the bacon strips across the top, tucking them in to the ends if they are too long. Cook for 45-50 minutes, or until the internal temperature reaches 155 degrees. Remove from oven and carefully pour off liquid, reserving it to cook veggies in later.


4. Put the loaf back in the oven for 10 minutes under the broiler to crisp up the bacon. Let sit for 10 minutes before slicing.


Beef and Mushroom Carbonara sauce


PREP TIME - 15 MINS

COOK TIME - 45 MINS

TOTAL TIME - 1 HOUR

Author: Alaena Haber

Serves: 4 servings


INGREDIENTS

6 slices bacon

3 cups sliced cremini mushrooms, divided

1 cup chopped green spring-onion, divided

1 cup homemade beef broth

2 teaspoons each dried thyme, dried basil, and dried oregano

½ teaspoon sea salt, plus additional for seasoning

1 lb ground beef

¼ cup red wine

Arugula, for serving


INSTRUCTIONS


1. cook the bacon in a large skillet over medium heat until crisp. Transfer the bacon to a cutting board to cool, before chopping into small pieces. Leave the drippings in the pan.


2. In a food processor or blender, combine 1 cup of the mushrooms, ½ cup spring-ongion, broth, dried herbs, and sea salt until a smooth liquid forms. Set aside.


3. Add the ground beef, remaining 2 cups mushrooms, and remaining ½ cup spring-ongion to the skillet and cook on medium heat until the beef is no longer pink and the vegetables are tender. Season with a pinch of sea salt.


4.. Pour mushroom broth and red wine into the skillet and bring the liquid to a simmer. Maintain a simmer as you allow most of the liquid to evaporate over the next 20 minutes until you are left with a thickened beef and mushroom sauce.


5. Serve the beef and mushrooms, chopped bacon, and arugula.



Beef Stew with Anchovies and Kale

PREP TIME - 10 MINS

COOK TIME - 2 HOURS 15 MINS

TOTAL TIME - 2 HOURS 25 MINS

Serves: 6


INGREDIENTS

2 tablespoons coconut oil or other solid fat, divided

2 lb beef stewing meat

1 cup green spring onion, thinly sliced

3 large stalks celery, chopped

4 medium carrots, chopped into ¾-inch pieces

1 teaspoon dried sage

1 teaspoon dried oregano (see note above)

1 teaspoon dried thyme

1 large bay leaf

50 g anchovy fillets in olive oil, chopped

2¼ cups rich bone broth

½ large bunch green kale, chopped

Pinch sea salt if needed


INSTRUCTIONS


1. Preheat the oven to 325 degrees F.


2. Heat 1 tablespoon of fat in a large, heavy-bottomed casserole (Dutch oven) and brown the meat in batches. Remove the pieces and set aside.


3. Add the remaining fat to the casserole and, on a gentle heat, cook the spring-onions for around 5 minutes until they are starting to soften. If, at any point, your pan is a little over-brown and parched, a tablespoon of water will release the sediment. This also gives extra flavor.


4. Now add the next 8 ingredients and stir. Return the meat, pour in the broth, then mix again and bring everything to a simmer.


5. Put the lid on the casserole and place on the center oven rack for 1 hour and 50 minutes.


6. Remove from the oven, add kale, poking it down into the liquid, and return for around 10 minutes with the lid on. Kale should be wilted but retain its color.


7. Taste and add a sprinkle of sea salt if necessary, although I think you may well find the anchovies have made it salty enough.


No Taters Casserole

PREP TIME - 30 MINS

COOK TIME - 32 MINS

TOTAL TIME - 1 HOUR 2 MINS

Serves: 4-6


INGREDIENTS


3 cups peeled & chopped turnips

4 cups peeled & chopped parsnips

1 cup bone broth, divided

2 teaspoons sea salt, divided

1 lb. ground beef

1 cup diced celery

1 cup green spring-onion, diced

8 oz. sliced mushrooms

1 teaspoon dried thyme

4 tablespoons palm shortening, divided

4 tablespoons cassava flour

1 can full-fat coconut milk

Fresh parsley, for garnish


INSTRUCTIONS


1. Preheat oven to 375 degrees F. Grease a large casserole dish with small amount of palm shortening.

2. Add turnips and parsnips to a large pot and bring to a boil. Boil until soft, about 12-15 mins. Drain, blend in a food processor with ½ cup of the broth and 1 teaspoon of the salt until smooth.

3. While turnips and parsnips are boiling, fry beef in large heavy-bottom skillet over medium heat until browned, using wooden spoon to break-up. Scoop into bottom of casserole dish, reserving fat.

4. In same skillet, add 1 tablespoon of the palm shortening and melt over medium heat. Add celery and spring-onion. Cook until onion is softened, about 7 mins.

5. Add mushrooms, thyme, and remaining teaspoon salt. Cook until mushrooms soften, about 7 more mins.

6. Scoop vegetable mixture into casserole dish, topping the ground beef.

7. In the same skillet, melt remaining 3 tablespoons palm shortening over low heat. Add in flour and quickly whisk until mixture just begins to bubble. While continuing to whisk, slowly pour in coconut milk. Whisk until a smooth, thickened sauce forms.

8. Add remaining ½ cup of broth to sauce mixture. Stir to combine.

9. Remove sauce from heat, pour over vegetables and beef in casserole dish. Fold all ingredients together in casserole dish.

10. Top with mashed turnip/parsnip mixture, smooth to sides of casserole dish.

11. Bake uncovered for 15 minutes, turn oven up to 425 degrees F, and bake for 12 more minutes or until casserole begins to lightly brown.

12. Garnish with parsley and serve.


Creamy Instant Pot Mushroom Chicken

PREP TIME - 20 MINS

COOK TIME - 40 MINS

TOTAL TIME - 1 HOUR

Author: Mickey Trescott


Serves: 6-8 servings


INGREDIENTS

2 tablespoons solid cooking fat (like coconut oil)

1 cup green spring-onions, halved and then thinly sliced

⅓ cup water

1 pound button mushrooms, thinly sliced

2 tablespoon rosemary, minced

2 teaspoons sea salt

2 pounds boneless, skinless chicken thighs, quartered

3 tablespoons coconut concentrate (also known as butter or manna)

2 tablespoons arrowroot powder

3-4 cups Swiss chard, chopped (or spinach)

½ lemon, juiced


INSTRUCTIONS

1. Place the solid cooking fat in the bottom of your Instant Pot and select the Saute function. When the fat has melted and the pan is hot, add the onions, and cook, stirring occasionally, for 8-10 minutes, or lightly browned and translucent.

2. Add the water to the pot first, and then the mushrooms, rosemary, salt, and chicken. Stir to combine. Close and lock the lid and cook on Manual - High Pressure for 9 minutes.

3. Immediately after the timer goes off, place a towel over the release valve and carefully release the pressure. Remove the lid.

4. Using a ladle, remove about a cup of the cooking liquid to a small bowl and add the coconut concentrate and arrowroot powder. Whisk immediately until combined, and then add back to the pot to thicken.

5. Add the chard or spinach and lemon juice and stir to combine. Serve on a bed of zucchini noodles or cauliflower "rice".



Chicken with Mushrooms and Tarragon

PREP TIME - 15 MINS

COOK TIME - 45 MINS

TOTAL TIME - 1 HOUR

Serves: 4


INGREDIENTS


1-2 tsp coconut oil

6 -8 plump chicken thighs, skin on, bone in

4-5 (10-oz) large green shallots, thickly sliced

8 oz brown mushrooms, quartered

½ cup chicken bone broth

¼ cup coconut milk

Sea salt to taste

2 tbsp finely chopped tarragon

2 tbsp finely chopped curly parsley


INSTRUCTIONS


1. Heat 1 tsp of the oil in a large sauté pan or skillet on a medium heat. Place the chicken thighs into the skillet, skin side down, and brown them well. The chicken will give out a lot of fat (beware of spitting), which you will be using so don't drain it off.

2. Remove the browned chicken pieces and set them aside.

Now turn the heat down, add the shallots and mushrooms and cook until softened. Turn the heat back to medium and continue cooking until they are lightly colored. Again, this adds flavor.

3. Cook for another minute or two.

4. Pour the bone broth into the pan, give everything a good stir and then return the chicken to the pan. 4. Cover the pan and simmer for 10 minutes.

5. Remove the cover, stir in the coconut milk and bring it back up to a simmer. Finish cooking with the lid off, for 10 minutes or until the chicken is cooked through and the sauce has thickened.

6. Taste the sauce and add salt if necessary. Throw in the herbs and serve.