Boneless Leg of Lamb in Heavy Cream Sauce

04/17/2013 4 Comments

My mom’s secret boneless leg of lamb recipe shared with you in honor of her. In this past visit she took such great care of us, cooking and loving us everyday, treating us to amazing meal after amazing meal. We could not help but to share this with you. As complex as this tastes, it is not that difficult to make. Top restaurants in Vienna serve this dish, in my opinion – not this good.  (and they use flour)

Give this a try and please send us your feedback.

boneless leg of lamb

The beautiful ingredients are:

  1. 5 lbs of leg of lamb, cut into 1 – 1.5 inch thinck slices
  2. 6 cloves of garlic, chopped
  3. 1 tbsp unsalted butter or ghee
  4. fresh cracked black pepper to taste
  5. 1/8 tsp cardamom seeds (not pods)
  6. 2 small rosemary twigs, whole
  7. from a 1/4 lemon the zest
  8. sea salt to taste
  9. 4 tbsp heavy cream
  10. 1 tbsp fine yucca flour
  11. 1/2 to 3/4  liter of water or beef or chicken broth

Here’s how to make it:

Use a big sauce pot, heat butter or ghee on medium high and sautee the garlic until golden brown. Then add the meat quickly browning it on each side and then adding the water or broth, including all other spices and ingredients with the exception of the flour and the cream. Cover, reduce heat to the lowest setting and cook it for about two hours.

Mix the flour with a little bit of water (typically 2 – 3 tbsps water) and slowly work into the meat. Increase heat to medium and add cream and reduce the heat, cover and let sit for 10 minutes.

Note, you can also remove the meat and set aside as you are preparing the sauce with a hand blender and then add the meat back in for a more consistent sauce texture.

Serve and enjoy with your favorite salad or carbohydrate, such as yucca, sweet potato or beets.

Thank you mom for this great dish!

Filed under Entree, Perfect Health Diet, Primal, Recipe Tagged with , , , , , , ,

Coconut Flour Dusted Calamari

05/21/2012 3 Comments

It’s almost summer her in Arizona, and we are looking for lighter, but satisfying lunches like this great tasting coconut flour dusted calamari.

Server this with some of your favorite light white wine, we prefer Arizona Stronghold Tazi as a pairing.

This is so easy to make and will make you and everyone happy!

This slideshow requires JavaScript.

The best part of this dish is that you can improvise as you see fit to make it work.

  • we made about 15 tentacles, but you can make tentacles and body if you like
  • in a mixing bowl, add:
    • 1/2 cup of coconut flour
    • sea salt to taste
    • fresh cracked pepper to taste
    • 1/8 cup of fresh finely chopped cilantro
    • pinch of cayenne (0nly for the brave)
  • get 1 cup of coconut oil and heat to medium in a wok type pan, heat to high, but be careful when emerging the calamari, they will spit oil, cover with a spatter catcher
  • 1/2 lemon juice for the end to sprinkle

Add all ingredients together in a bowl and stir well, fold calamari in and shake off well before frying it – be careful not to get too much coconut flour into oil, as it will make then soggy NOT crispy.  Slow fry better, always!!!

Enjoy and live well! Jo n Henry

Filed under Entree, Hors D'Oeuvre, Paleo, Perfect Health Diet, Primal, Recipe, Salads, Side Dish Tagged with , , , , , , , , , , , , , , , ,

Cabbage Roulades with Sauerkraut

04/30/2012 3 Comments

This is a dish the I grew up with in Austria that my mom used to make for me all the time.  She learned this dish from my Croatian grandmother, and it is a fantastically balanced and the acid is perfect.  This is a childhood favorite for me that has remained in the top dishes for me. Cook this dish ahead for dinner guests and amaze them.

This slideshow requires JavaScript.

Mom, Vielen Dank und ich Liebe und Vermisse Dich!

Ingredients for the Roulades:

  • 1 large head of fresh green cabbage
  • 3 lbs grass-fed ground beef
  • 1/4 cup of organic sweet rice (we used Haitai) *** Precook the rice
  • 1 small yellow onion, finely chopped
  • 3 large cloves of garlic, finely chopped
  • Sea salt and black pepper to taste
  • 1/4 tsp of caraway seed
  • 1/2 tsp of marjoram (activate by rubbing the herb between your palms)
  • 1 pinch of cardamom seeds

Ingredients for Sauerkraut:

  • 2 lbs of sauerkraut, wash very well otherwise it will be too sour
  • 1 large yellow onion, sliced
  • 3 thick slices of bacon, chopped
  • 1 tbsp of coconut oil

Preparation for Roulades:

Heat salted water in a large pot to boil. Cut the stem of the cabbage head out, keep the leaves; so carefully cut out the stem…. place head of cabbage into boiling water and boil until you see the leave becoming softer and a little translucent. Now carefully peel one leaf after the other off and place to the side.

While your water is boiling, mix all ingredients above (not the cabbage head) well, and let it rest.

Use the same large pot for the sauerkraut: On medium-high heat coconut oil and chopped bacon until slightly roasted and sliced onion. Sautee until nicely wilted and glossy. Now add the washed and well-drained sauerkraut and stir well, reduce heat to low.

Take one cabbage leaf at a time and fill it with an egg size meat mixture. Here is how to roll it: Start with the thicker side of the leaf and fold over once, then fold in the left and right sides and roll it to the end of the leaf and secure with a toothpick. Place one after the other into the sauerkraut. Cover each Roulade with sauerkraut and alternate. Bring to a boil one more time, cover, reduce heat to low and simmer for 2 hours.

…and now, just enjoy!

Filed under Entree, Perfect Health Diet, Primal, Recipe Tagged with , , , , , , , , , ,

Phukett Green Chicken Curry

04/16/2012 2 Comments

This dish is very authentic, it’s so lovely and quite easy to make, that you have to give this a try and let us know what you think.

This slideshow requires JavaScript.

Ingredients

  • 2 lbs of chicken thigh meat, cubed into 1 – 2 inch thick pieces
  • 2 tbsp coconut oil
  • 2 cups of coconut cream (we use Aroy-D)
  • 4 tbsp of Green curry paste, we use Thai Kitchen
  • 2 tsp of palm sugar
  • 2 – 3 tbsp of Fish sauce, (use an authentic Thai brand)
  • 1 large eggplant, peeled and cubed into 2 inch pieces
  • 1 cup of Thai  basil, do not use any stems, use only the the leaves
  • 5 – 10 fresh red Thai chili peppers, sliced slightly diagonally (we like it spicy)
  • 5 – 6 Kaffir leaves, if you can find them, otherwise curry leaves will do fine

Here’s How:

Heat a large pot to medium heat and heat up the oil. Add the green curry paste and stir constantly, add a little of coconut cream; this will ensure that it doesn’t burn or clump. Cook over medium-low heat until the curry opens up and the color turns very green; usually will take a minute or two.

Now turn up the heat just a bit more, and add the chicken. The chicken does not have to be cooked through. Add the rest of the coconut cream and add a little water if you’d like it a little more soupy. Allow it to come to a boil, tear the kaffir lime leaves over the curry. If you are using  curry leaves, please add them to the chicken first. After it comes to a boil, add the palm sugar. Make sure to taste your dish; it should taste slightly sweet, but not overpoweringly so. Add the fish sauce for balance and taste. You should be able to taste the sweetness of the curry and all other ingredients coming together in beautiful marriage.

Now add the eggplant and allow them cook for about two minutes on high. Check the seasoning again before adding the chili peppers. Stir to mix. Finally bring to a boil very quickly and stir in the sweet basil leaves.

Serve with your favorite rendition of cauliflower rice.

Filed under Paleo, Perfect Health Diet, Primal, Recipe Tagged with , , , , , , , , , , , , ,

Liver Dumplings for Soup (Leberknoedel)

03/06/2012 4 Comments

Today, I’d like to share a personal all time favorite of mine since childhood, Leberknoedel, aka Liver Dumplings. These are so incredibly easy to make and offer a nutritional punch like little else. Check out how nutritious liver is.

In this case we used chicken liver, but you could use veal or good grass-fed beef liver too.

This slideshow requires JavaScript.

Ingredients:

  • 4 pieces of chicken liver
  • 1 clove of garlic
  • 1 large shallot
  • 1 egg
  • 1 pinch of sea salt
  • 1 pinch of fresh ground black pepper
  • 1 pinch of marjoram (activate by rubbing the herb between your palms)
  • 1 tbsp coconut flour

Here’s how you make it:

Add all ingredients with the exception of the egg and coconut flour, and mix well with hand blender. Now fold in egg and flour and allow to sit for about 30 minutes.

When the liver has settled, add the dumplings with a spoon to your favorite soup. While soup is boiling add dumplings and then cover and reduce heat and let simmer for 10 minutes. This is one of my favorites, enjoy! J:-)

Filed under Entree, Paleo, Perfect Health Diet, Primal, Recipe, Side Dish Tagged with , , , , , , , , , , ,

Huevos Pericos – Scrambled Eggs with Tomatoes and Scallions, Colombian Style

01/30/2012 3 Comments

You are looking at an amazing dish of scrambled eggs, Colombian style.   This picture was taken in Colombia at Henry’s parents’ house.  Anita, their maid, taught me how to make these and they are truly delicious, wet, tasty and totally satisfying. We will be sharing a couple more incredible experiences with you over the next couple of weeks.

We are happy to be home and we thank you all for your continued viewing and commentary. Happy New Year to you all!

Ingredients (feeds 2 Svendblads or 3 servings)

  • 6 eggs
  • 2 medium tomatoes, peeled and finely chopped
  • 2 tablespoons grass-fed butter, unsalted (coconut oil perfectly acceptable)
  • 1/2  bunch of scallions, finely chopped
  • Sea salt to taste

Here’s how to prepare this delicious dish:

Heat a skillet (non-stick if you have it ) with butter or coconut oil over medium heat. Add peeled tomatoes and scallions and cook about 5  - 7 minutes until 1/2 cooked. Pour the eggs in the skillet with the tomato mixture and cook over medium heat, without stirring, until mixture begins to set; then fold eggs over to ensure that they do not burn. …continue to misx until the eggs mix with the tomato and scallions and cook about 2 minutes or until the eggs are the consistency you like.

We serve ours with bacon of course and some avocado.  Looking for your feedback as ever. Jo

Filed under Breakfast, Paleo, Perfect Health Diet, Primal, Recipe Tagged with , , , , , , , , ,

Patacones

12/12/2011 5 Comments

My brother Marc asked us to finally post this for him.  So babe, here it is: Colombian Patacones for you! My husband and mom in law taught me how to make these amazing treats. You should have these like most carbs after your workouts, don’t forget.

Fabulous Ingredients Required:

  • 2 Large green/unripe Plantains
  • Sea Salt, to taste
  • Water
  • 1/4 cup coconut oil

Here is how you make these great companions for your food:

  • Peel and cut the plantains  into 3/4 inch long slices.
  • Preheat oven to 375 degrees F.
  • Douse Plantains with Coconut Oil and place into oven for about 10-15 minutes turning over as needed.
  • Remove Plantains from oven before completely cooked and use two cutting boards to smash them into a thinner “patacon”.  These should now be about 1/4 the size you started with.
  • Splash with some water, sprinkle sea salt, and brush with some more Coconut Oil.
  • Place back into oven.  Cook for another 10-15 minutes turning to make sure they are nicely browned on each side.
These are so incredibly delicious and healthier then the Colombian twice fried traditional; you will love them.  These are amazing with guacamole, cuban style dinner, or anything else that you love!
Enjoy Jo & Henry

Filed under Breakfast, Hors D'Oeuvre, Paleo, Perfect Health Diet, Primal, Recipe, Side Dish Tagged with , , , , , , , , , , , ,

Lemon Ginger Black Cod

11/21/2011 3 Comments

 

Oh yeah baby…my lovely Husband surprised me with this amazing dish after a very long and taxing day…thank you Henry… I love you for taking care of me.  :-)

 

This dish is comforting and delightfully light.  

Here are  the fabulous ingredients:

  •  1 lb Sablefish (Black Cod)
  • 4 Garlic cloves
  • 1 Inch Ginger
  • 1/4 Cup Coconut Aminos
  • 1 Tbsp Fish Sauce
  • 1/2 juice from Lemon
  • 2 Tbsp Water
  • 2 Tbsp Pastured Butter (0r coconut oil)

Ae this is how t prepare it:  

  1. Heat fat (butter/coconut oil) in a large cast iron pan on medium-high heat
  2. Combine Lemon, Water, Ginger, Fish Sauce, Coconut Aminos, and Garlic and blend into a paste using a hand blender or Vita-Mix
  3. Add Black Cod to pan skin side up.
  4. Begin to add blended paste to pan making sure cod filet(s) are complete covered.
  5. Cook for 4 minutes on skin up and then turn over and cook for another 3-4 minutes skin down.
  6. While cooking use a spoon to make sure fish is well covered with the paste.

Filed under Entree, Paleo, Perfect Health Diet, Primal, Recipe Tagged with , , , , , , , , , , , , ,

Spicy Macadamia Nut Okra

10/26/2011 6 Comments

Okra is one of our most favorite vegetables to cook. Tonight I thought that I would try a different rendition to go with our perfectly cooked King Salmon. Check out a few of our other Okra recipes under Veggies and Sides.

This dish calls for 4 cups of Okra. Simply chop off the tops and soak in 1/2 water 1/2 coconut vinegar solution for 20 minutes.  Strain well and rinse well.

Prepare a wok on high heat adding:

  • 2 – 3 thick bacon slices, finely sliced
  • 3 – 4 large finely sliced garlic
  • 3 stalks of curry leaves (no stems)

After the bacon has rendered a bit, add the next ingredients below.

  • 4 Poblano peppers, sliced in half and sliced
  • 3 red jalapeno chilis, sliced in half and sliced (we leave the seeds in on all peppers with this dish)
  • 1/4 cup of macadamia nuts, whole
  • Add strained whole Okra
Continue to cook for about another 7 minutes uncovered, stirring often. Then cover and reduce heat to medium, and allow to simmer for 15 minutes – you may want to taste to see if the Okra has been cooked to your liking. You may need 20 minutes total depending on your stove an pot.
This dish rocks, it simple and an easy companion to fish and other dishes! Looking forward to your feedback. Jo

Filed under Perfect Health Diet, Primal, Recipe, Side Dish Tagged with , , , , , , , , , , , ,

Pescado a la Veracruzana

09/26/2011 Leave a comment

I got to spend some quality time this afternoon with my amazing friend Dunia, while my husband surprised us with this amazingly light and satisfying dish.  He used fabulous fish from our friends at Alaskan Pride and organic tomato sauce.

Here is the line up for your needed Ingredients

  • 2 lbs of white flaky fish (we used Alaskan Ling Cod from Alaskan Pride Seafoods) – cut into small filets or 2 inch cubes
  • Juice from 2 large limes
  • 2 Tbsp Coconut Oil
  • 1/2 tsp sea salt
  • 2 Tbsp of Cilantro,  chopped
  • 3 Serrano Peppers
  • 2 Medium Red Onions, coarsely chopped
  • 5 Garlic Cloves
  • 1 Tbsp rinsed capers
  • 1 Bay Leave
  • 4 Whole Cloves
  • 10 Whole Black Peppercorns
  • 1/4 cup pitted and diced Olives
  • 1 tsp fresh Thyme
  • 4 vine ripe tomatoes, peeled and chopped
  • 3 cups Organic Strained Tomatoes
  • 1 cup of water
  • Salt and Pepper to taste
And here’s how to prepare this light and tasty dish
  1. Combine 1/2 tsp salt, juice from limes, and fish in a large bowl.  Allow to marinate for at least 30 minutes.
  2. In a large pan, heat coconut oil on medium heat and add onions.  Cook onions until glossy, then add peppercorns, cloves, cilantro, bay leave, peppers, garlic, capers, and olives.  Continue to cook for another 5 minutes.
  3. Next add tomatoes, tomato sauce, thyme, water, additional salt and pepper (as needed), and simmer for 15  minutes, allowing sauce to thicken.
  4. Finally, add marinated fish, reduce heat to low, cover and cook for an additional 10 minutes.
  5. Serve with Cauliflower Rice.
Thank you my love, for a night off and an amazing meal!

Filed under Entree, Paleo, Perfect Health Diet, Primal, Recipe Tagged with , , , , , , , , , , , ,

← Older posts

Follow

Get every new post delivered to your Inbox.

Join 2,707 other followers

%d bloggers like this: