Mexi Enchiladas

Can use Grass-fed ground beef, Organic shredded or diced chicken

• brown the beef or poach the chicken---set aside to cool

Mix:

• 1 medium onion finely chopped
• 1/2 c Full Fat Greek yogurt or sour cream (grass-fed is best!)
• 1 c cheddar cheese grated (grass-fed is best!)
• 2 T cilantro chopped
• 1 tsp salt, 1/4 tsp pepper

Add meat to the above mixture and mix.  Set aside.

Mix:

1 c organic tomato sauce (no sugar added)

1/2 c green pepper finely chopped

1 container of green chilies or 1 jalapeno finely chopped

2 T chili powder or taco seasoning (clean-no MSG)

1 clove of garlic minced

1/2 tsp ground cumin

1 tsp oregano

2/3 c water

Cook for 15 minutes on medium heat or until the peppers are soft.  Let cool.

Dip sprouted grain or gluten free tortillas in sauce and put meat mixture inside.  Roll up and place in a baking dish in a single layer.  Continue until all mixture is used (amount per tortilla varies on size).  Pour the remaining sauce over the rolled up tortillas.  Bake for 20-30 minutes until hot and bubbly.  

Optional:  add more cheese on top, or shredded lettuce or cabbage to serve!  Fresh sliced avocados is a great addition on the side!

Makes 4 servings

Discovered in an old recipe box....I forget who gave it to me!

Kale & Quinoa Combo

Preheat oven at 350 degrees.

In a large skillet add:

4 slices nitrate-free bacon, cut into small strips and fry, drain grease (exclude if vegetarian desired and add:

1 large red onion, chopped
2 clove garlic, minced

2 T EVOO or organic coconut oil

Optional: chopped yellow or red pepper & small jalapeno finely chopped

Saute for 3 minutes on medium heat and add:

6 cups of rinsed & coarsely chopped kale (I like to add a couple varieties)

1/2 c white wine or low sodium chicken or veggie broth

Cook on medium heat for 3 minutes to cook off the alcohol and then add:

1 cup quinoa of choice (sprouted is best)

1 1/2 c chicken or veggie broth (bone broth is my fave!)

2 eggs whisked

1 c grass-fed grated cheese of choice (combo of a couple is lovely!)

1 tsp of salt & pepper

Mix together and pour into a greased casserole dish and bake at 350 degrees covered for 20 minutes.  Take cover off and allow the top to brown a bit for 10 more minutes.

Serve immediately as a main vegetarian (exclude bacon) dish (4 servings) or a side dish (8-10 servings).  

Short Ribs Herbed Fully

5 lbs of short ribs (grass fed is best)

2 T chopped each of fresh rosemary, thyme, oregano & parsley

6 cloves of organic garlic minced

3 T organic EVOO (beware of fake EVOO!!)

Salt & Pepper (try pink Himalayan and fresh cracked pepper--go real or go home!)

Mix herbs, garlic and EVOO plus desired salt & pepper---massage into the meat and marinade overnight or at least 8 hours

In a cast iron or heavy skillet, brown each side of the meat and place into a braising pan---I love to use my Dutch oven although a crockpot or heavy oven proof dish is good too.

Add to skillet used to brown the meat:

2 medium onions coarsely chopped

Saute and add to meat so you do not lose any herbs remaining in the skillet

Coarsely chop and add:

3 organic carrots 

3 organic celery stalks

Mix together and add to meat:

2 c organic beef bone broth or low sodium stalk

2 T organic tomato paste

Add to meat:

2 bay leaves (fresh is best!)

1 750-milliliter (a bottle!) of dry red wine (such as: Cabernet Sauvignon) & BTW if you wouldn't drink, please do not cook with it!

Preheat oven to 350 degrees. Cook until short ribs are fork tender....avoid over-cooking.  Check at 1 1/2 hours and could turn down to 300 degrees and finish at a lower temp for a couple more hours....check every 30 minutes.  

Can be made the day before, cool refrigerate.  Skim fat off the top before re-heating to serve.  Some palates might say it's better the day after (Kelly B!!)

Serve with polenta, smashed potatoes, rice, cauliflower rice, or all by itself!!

Serves a crowd when you double the recipe!  This serves about 8 adults with a good appetite.

Favorite of Char's