Add the following to a crockpot for 4-8 hours, or pot for 1-2 hours on the stove:
1 onion diced
2-3 cloves of garlic crushed or diced
1 bell pepper diced
1 jalapeño diced and seeded
1 pound ground beef/pork or shredded turkey/chicken
1 can diced tomatoes in water
1 can pumpkin puree or 2 cups cubed squash
1 can pinto or black beans (optional)
2-3 cups broth
Add a dash of each of the following:
salt, pepper, paprika, cumin, coriander, chili powder
Top with cilantro, yogurt or sour cream, shredded cheese or picked jalapeños.
Preheat oven to 375
Sautee in cast iron:
1 leek thinly sliced
1-2 garlic cloves diced or crushed
2-3 roasted red peppers diced
1/4-1/2 cup diced or ground meat (I used leftover sirloin roast that we smoked)
Whisk 6-8+ eggs (depending on size of eggs and size of pan) with a dash of milk (optional)
Pour egg mixture over the top and add salt and pepper to taste.
Cook on the stove for a few minutes then add shredded cheese (or tomato, avocado slices) and put in the oven.
Cook for 15-25 minutes until eggs are no longer runny in the center.
2 cups bone broth
1/2 cup coconut milk
1 Tbl thai red curry paste
Optional dash of soy sauce
1/2 tsp grated or powdered ginger
salt and pepper to taste
Whisk all ingredients until incorporated.
Chop 1 head of bok choy into thin slices.
Slice 1-2 scallions
Add to hot broth and cook for 3-5 mins.
Add protein. I sliced 3-4oz already cooked beef tip roast (you could use any meat or fish or other protein source you have leftover)
Chop all the following and throw into crockpot:
6-8 green tomatoes or about a dozen tomatillos
2 pounds pork loin or pork shoulder
large handful cilantro
4-5 garlic cloves
Add 2 cups broth
Can of green chiles or other pepper, or 1-2 chopped jalepeno
Add the following spices: 3-4 Bay leaves, Tsp coriander, Tsp Cumin, Tsp Smoked paprika, Tsp salt, Tsp chili powder
Slow cook on high for 6-8 hours Remove bay leaves.
Serve hot with extra cilantro, a dollop of yogurt/sour cream and any extra salt or pepper to taste or extra hot sauce or pickled jalapeños. Also you could add beans or rice if you wish.
Wash and slice and he fennel bulb. Cut off the root end, and slice thick slices until the root ends and the stem begins.
Lightly sprinkle with oil or fat (I used ghee and tallow) and sprinkle with salt and pepper.
Roast at 375 for 20 minutes. Then sprinkle with parmesan and broil until yop is crispy.
Slice cabbage (I used a mix of purple and green) thinly.
Heat a skillet with a tbl fat and add the cabbage. Add a dash of white vinegar, salt, pepper and any other herbs and lightly sauté (I still like my cabbage crispy so only a few minutes.)
Top with cooked steak cubes (hot or cold) and sprinkle with some feta cheese.