Shredded Beef Tacos

Shredded Beef Tacos with Verde Salsa

Ingredients

 

4lbs of chuck roast
1 yellow onion, halved and sliced
1 14 ounce can of fire roasted diced tomatoes
1 14 ounce can of diced tomatoes
1 4 ounce can of green chiles
1 cup of red wine
2 chipotle peppers
1/4 teaspoon of cayenne
3 cloves of garlic, minced
1 tablespoon of garlic powder
1 tablespoon of paprika
1 1/2 tablespoon of cumin
1 tablespoon of oregano
1 tablespoon of chili powder
1 teaspoon of salt
1 teaspoon of basil
1 teaspoon of cinnamon
2 tablespoons of grape seed oil
1 cup of shredded pepper jack cheese
Tortillas (I used white corn tortillas)

Method

Cut chuck roast into six pieces. Combine garlic powder, paprika, cumin, oregano, chili powder, salt, basil, and cinnamon and mix well. Rub seasoning on all side of chuck roast. In a blender or food processor, blend 1 cup of red wine, the cayenne pepper, and 2 chipotle peppers for 30 seconds to 1 minute. Preheat oven to 350 F. Heat large dutch oven or pot over high heat, add oil and sear chuck 3 to 4 minutes per side. Remove chuck pieces from heat and tent with foil. Add onion slices and cook for 3 minutes. Add minced garlic and green chile and cook for one minute. Add red wine and chipotle sauce and cook for 3 minutes to deglaze pan. Add diced tomatoes and chuck roast pieces back to pot and mix well. Cover and cook in oven (or low cooker) for 3 hours until meat is fall apart tender. Remove meat from pot and shred with forks. Skim fat from the top of the sauce. Return shredded beef to pot with sauce. Heat tortillas (either grill one at a time about 1 minute per side or wrap in foil and heat for 15 minutes in 350 F oven). Arrange tacos with meat, cheese, Verde Sauce, Greek yogurt, lime and cilantro and enjoy.

TIP: You can finish the meat in a crock pot instead of the oven. At the point where you would place the dutch oven or pot in the oven, transfer the ingredients to a crock pot and cook on low for 6 to 8 hours.

 

Verde Salsa

2 pounds of tomatillos (about 6), husked and washed
2 Anaheim peppers, seeded and halved
2 jalapenos, seeded and halved
1/2 yellow onion, quartered
4 coves of garlic, peel on
1 lime
1/2 cup of green onion, diced
1 cup chopped cilantro
2 tablespoons of cumin
1 teaspoon of salt
1 tablespoon of coconut oil

Yogurt Sauce

1/2 cup of Greek yogurt
1 avocado, diced
1 lime
5 tablespoons of Corona*
1/4 cup of chopped cilantro

Tequila Lime Shredded Beef Tacos

Ingredients

• 1 – 3 or 4 pound chuck roast (shoulder cut)
• 3 TBSP oil
• Salt, pepper, garlic powder, onion powder, chili powder, cumin – lightly sprinkled over roast
• 1 – 4oz can mild diced green chiles
• 1 – 14.5oz Aldi’s Happy Harvest Fire Roasted Diced Tomatoes – Salsa Style (or substitute one can regular fire roasted diced tomatoes plus ½ cup of your favorite salsa)
• 3 TBSP good silver tequila
• 2 tsp chile powder
• juice of 1 lime
• toppings of your choice

Method

1. Preheat oil in a large skillet over high heat until nearly smoking. Season beef while oil is heating, and place in skillet to sear 2-3 minutes on each side, or until well browned. Reduce heat to low, and place roast into crock pot on high heat.
2. Pour can of green chiles and fire roasted tomatoes (and salsa if you are using it) into the skillet and stir, cooking for 2 minutes. Add tequila and cook another 2 minutes. Pour over the roast in the crock pot and place lid back on crock pot. Let cook for 4-5 hours on high, or 6-7 hours on low depending on your particular cut of meat and crock pot.
3. When the roast is fork tender, remove from the crock pot and shred with two forks, removing any fat or connective tissue you find along the way. Pour all but ½ cup of the pan juices out of crock pot and place in fridge to chill. Replace shredded beef into the crock pot, stir, and turn setting to warm.
4. When the pan juices have chilled and the fat has solidified on the top, scrape it off and pour more of the juice into the crock pot. You probably will not need it all. Save the rest for another use. (Would be great as a base for an enchilada sauce, or in a Mexican flavored soup.)
5. Immediately before serving, stir in the juice of 1 lime into the beef.

Shredded Beef Tacos

These braised, shredded beef tacos take a few hours to prepare but are perfect for a lazy Sunday afternoon. You can make the meat ahead as they reheat beautifully, freeze well, and taste even better after a day or two.

Ingredients

• 2 pounds chuck roast, beef brisket, or stew meat
• 3 cups warm water
• 1 chile chipotle in adobo, roughly chopped
• 3 cloves garlic, roughly chopped
• 2 tablespoons tomato paste
• 1 tablespoon garlic powder
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon cinnamon
• Salt and pepper

Method

1. Put the beef in a heavy-bottomed pot or Dutch oven.
2. In a separate bowl, mix together the water with the rest of the ingredients until dissolved. Pour over the beef. Bring to a boil, cover and lower the heat.
3. Simmer for 2-3 hours, until beef can be easily shredded with two forks. Remove beef from pot with a slotted spoon and shred with two forks.
4. Meanwhile, set the pot with the braising liquid over medium-high heat and simmer until reduced to about 1 cup. Pour over the shredded beef and mix.
5. Serve the shredded beef in tacos, burritos, enchiladas, or whatever else you want.

Slow-Cooker Shredded Beef Tacos

Ingredients

• 2 Tbsp. extra virgin olive oil
• 2 pounds beef (I used a boneless chuck roast)
• 2 tsp. chili powder
• 1 tsp. cumin
• 1/2 tsp. smoked paprika
• 1 cup beef stock
• 2 Tbsp. tomato paste
• 1 chipotle pepper in adobo sauce, minced (I love spice and used two!)
• 1/2 large sweet onion, diced
• 4 cloves garlic, minced
• Flour tortillas
Favorite taco toppings:
• guacamole or avocado
• fresh salsa
• Mexican rice
• grated cheese
• fresh lettuce
• tomato
• onion
• cilantro
• squeeze of lime juice

Method

Whisk together the chili powder, cumin, and smoked paprika in a small bowl. Rub the spice mix into the beef, covering each side evenly.

Heat olive oil in a large skillet over medium-high heat. Carefully place the beef in the skillet and sear on each side until browned. Add the diced onion and minced garlic on top of the seared beef in the slow cooker.

Remove the beef from the skillet and place in the bottom of a slow cooker. Leave the pan on the heat, and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan. Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a 3-5 minutes until the sauce has reduced and thickened slightly. Pour the pan sauce down over the onions, garlic, and beef in the slow cooker. Cover and cook on low for 6-8 hours.

Shred the beef and onions with two forks. Serve the beef in the flour tortillas, topped with your favorite taco toppings.

Zucchini Pasta with Cucumber Avacado Sauce

• 1 large zucchini (per person)
• grape, cherry or mini heirloom tomatoes, halved
• jalapeno, thinly sliced and seeds removed (optional)
• arugula
• pea shoots, aruluga etc..
• zest of one lemon

Avocado-Cucumber Puree

• 1 medium avocado
• 1 cucumber, peeled and sliced thick
• a few large leaves of basil (optional)
• 1 meyer lemon or regular lemon, juice of
• 2 garlic cloves
• 1/4 teaspoon white pepper or black pepper to taste
• salt to taste
• Prepare your zucchini noodles julienne style or spiralized

And then:

• For the puree, place all ingredients into a food processor/blender and process until creamy. Taste for flavor adding anything extra you might like
  
• Toss zucchini pasta with avocado-cucumber puree and a handful of arugula. Serve with tomatoes, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper

Kelp Noodle Fettuccine Alfredo

• 1 bag kelp noodles, drained and rinsed
• 1 cup kale
• juice of ½ a lemon
• 4 sun dried tomatoes
• ½ tsp fresh thyme
• ½ tsp fresh basil

Sauce

• 2 yellow squash
• juice of ½ a lemon
• ¼ white onion
• 2 cloves garlic
• 3 tbsp white miso paste
• 1/ 4 cup water
• 1 tsp tahini
• ⅛ tsp green stevia powder, or 3 drops stevia extract

Directions

• Finely chop the kale. Massage with your hands until it's wilted. Add the lemon juice into the kale and let it sit
• Combine all of the sauce ingredients into a blender and blend until fully combined (looks thick & creamy)
• Add your kelp noodles to a large bowl. Toss with the sauce
• Add in kale salad, chopped sun dried tomatoes, and fresh herbs
• Let this mixture sit for at least 30 minutes. When kelp noodles sit in sauce, they become softer and more pasta-esque
• Mmmmmm

Collard Green Falafel Wrap

Falafel patties:

2 cups of chickpeas (soaked overnight and drained)
2 cups of sunflower seeds (soaked overnight and drained)
1 cup of carrots (cut in large chunks)
1 cup of leeks
2 garlic cloves
1/2 teaspoon of curry
1 teaspoon of dried oregano
1 teaspoon of dried thyme
1 cup of fresh cilantro
1/2 tablespoon of olive oil
Pinch of sea salt
Juice of half a lemon

Add ingredients into the food processor until you achieve a fine and sticky consistency. Place the falafel patty on a collard green leaf and layer your favorite veggies on top.

- tomato

- shredded carrots

- red cabbage

- sprouts

Summer Rolls

Thai Wraps with Cilantro-Pumpkin Seed Pâté
and a Dipping Sauce

Yield: 8 to 10 wraps

Pâté:
2 cups raw pumpkin seeds, soaked for about 8 hours
1/2 cup packed fresh cilantro
1 clove garlic
3 to 4 tablespoons freshly squeezed lime juice
3 to 4 tablespoons water
3/4 teaspoon sea salt

Wraps:
8 to 10 small to medium collard greens
2 carrots, cut into strips
1 large cucumber, cut into strips
mung bean sprouts
fresh chives or green onions
fresh mint leaves

Sauce:
1/2 cup water
6 tablespoons raw cashew butter
1 serrano or thai chile, stem removed (I leave the seeds in)
1 small clove garlic
1-inch piece of fresh ginger, peeled
1 to 2 tablespoons freshly squeezed lime juice
1 tablespoon coconut aminos or wheat-free tamari

To make the pâté, start by adding the pumpkin seeds to a medium-sized bowl and cover with an inch of purified water. Let them soak for about 8 hours on the counter. Then drain through a colander and rinse with water. Place seeds into a food processor fitted with the "s" blade. Pulse a few times then add remaining ingredients and process until you have a fairly smooth pâté.

To make the wraps, cut the thick bottom part of the stems off of the collards. Spread a few tablespoons of pâté down the center of each leaf. Then add some carrot strips, cucumber strips, bean sprouts, chives,  mint leaves, and whatever other veggies you desire. Fold over the edges and set on a plate, seem side down.

To make the sauce, add all ingredients into a high-powered blender such as a Vitamix and blend until smooth and creamy. Pour into small bowls for dipping.
MORE SUMMER WRAPS......

With a spicy ginger garlic soy dipping sauce.


Opened and with a peanut sauce.

Rough recipe for the rice paper rolls:
rice paper wrappers
thin rice noodles
carrot, cut into matchsticks
red pepper, cut into matchsticks
spring onion, thinly sliced vertically
whole fresh basil leaves

Soak the rice noodles in hot water until soft, drain well then toss in some sesame oil. Set aside. Prep all veg and set aside. Soak the rice paper wrappers in room temperature water until soft. Place on a flat surface and place some noodles, carrot, pepper and onion in the middle, slightly closer to you. Fold the end close to you over, then the sides. Place the basil in the middle then roll up.


Spicy Nut Butter Dip

• 2 Tbsp nut butter
• 1 Tbsp soy sauce
• ½ Tbsp fresh lime juice
• ½ Tbsp Sweetner (honey, agave, maple syrup)
• 1 clove garlic, minced
• ½ tsp finely grated ginger
• cayenne pepper to taste - I used a scant 1/8 tsp and it was nice and spicy.

I place all the ingredients into a mortar and pestle and grind and mix it up until smooth...I'm sure a spoon or whisk would work

Spicy Soy Dipping Sauce

• soy sauce
• few drops of sesame oil
• slices of ginger, garlic and bird's eye chilli (deseeded)

Mix all together and let sit a little while. Sorry for no measurements but it really doesn't matter too much here. Just make sure you don't add too much sesame oil, really just need a few drops for 1 little dipping bowl.

Thai Chili Coconut Zucchini Noodles

Thai Chili Coconut Zucchini Noodles
Serves 2

Sauce:
1/2 cup young coconut meat
2 Tbsp raw coconut butter
1 habanero or thai chili, seeds removed
2 Tbsp raw peanut butter or almond butter
coconut water as needed (or filtered water)
1 small 1/2 inch piece ginger
1 clove garlic
sea salt to taste
juice and zest of a small organic lime

4 small zucchini cut juilenne or spiralized
1 bell pepper, cut julienne
1 medium carrot, cut julienne
1/4 cup finely shredded dried coconut plus more for sprinkling

In a blender, combine the sauce ingredients and process until smooth.  In a large bowl, combine the sauce with the zuchinni and bell pepper, carrot and 1/4 cup coconut and toss to coat.  Place on two plates and sprinkle with additional coconut.  Serve!

Cancer-Fighting Kale Burger (Vegan Recipe)

http://www.mindbodygreen.com/0-7696/cancer-fighting-kale-burger-vegan-recipe.html
By Lauren Imparato

Yes, you read correctly! This I.AM.YOU. burger recipe is made to fight cancer, inflammation, autoimmune diseases and boost your alkalinity, immune function, and overall health.

And, it is de-lish!

Here's how:
In a Cuisinart or Blender add cooked kale, cooked broccoli (both sauteed or steamed), raw baby spinach & garlic.




This is giving you alkalinty, gluconsinolates, fiber, antioxidants, omegas, isothiocyanates, and everything else good you can imagine.

Blend until tiny and slightly soft/mushy.

In a skillet, add olive oil on medium heat. As it warms, make the burger patties with your hands.

Place the burgers on the pan and let cook until crisp to taste. In the meantime, top your cancer-fighting condiments: avocado, tomato, onion, lettuce. This is how you get your omegas, lycopene, sulfides, alkalinity.

Toast a bun or bread if you like. Here, I use asiago sourdough bread from a local baker. Latest cancer studies are showing a direct link between calcium in dairy and cancer prevention, particularly breast cancer.

When the patties are ready, assemble, drool, and enjoy.

Now you can eat a burger every day and literally get healthier as you do! It could even help you lose some weight and detox easily.... (hint hint)

For 8 burgers, I used 1 quart of steamed kale, 1.5 cups steamed broccoli, 1 box raw organic baby spinach, 3 cloves of garlic.

Tom Kha Gai {Thai Coconut Soup}

You will also want a really good quality fish sauce for any Thai dish you’re making. Red Boat Fish Sauce company is the only one on the mainstream market that is both Paleo and SCD/GAPs legal. It’s aged 12-16 months and comes directly from Vietnam. They bottle only pure first press “extra virgin” fish sauce so you get an extract that is made of just two all natural ingredients: fresh wild caught anchovy and sea salt. For years I used Thai Kitchen fish sauce and looked past the sugar in the ingredient list, but I’ve tasted the two side by side now and notice a huge difference.

Ingredients (serves 4)

1/2 tablespoon coconut oil
1/8 teaspoon Thai dried chiles, finely ground*
1/2 cup chicken stock
2 cans full fat coconut milk
2 inch piece of Galangal, skin on and thinly sliced (fresh Ginger will work too)*
1 stalk lemon grass, sliced diagonally into 3-4 pieces and slightly bruised/flattened with a mallet or butt of a knife*
8 kaffir lime leaves*
4 tablespoons fish sauce
2 cups chicken breast, very thinly sliced
1 cup white button mushrooms, sliced
2 tablespoons lime juice
1/2 tablespoon coconut sugar (honey will work too, but coconut sugar will taste the most authentic)
8 cherry tomatoes, sliced in half
fresh cilantro and scallions for serving

*All of the starred items can be purchased dried in a jar by the brand Thai Kitchen

Directions

Melt the coconut oil in a soup or stock pot, then add the ground chiles and stir for 1-2 minutes until fragrant.

Pour in the coconut milk and bring to boil. Add the chicken stock, galangal, lemon grass, kaffir leaves, fish sauce, and chicken and simmer for 10 minutes until the chicken is cooked through.

Add the mushrooms, lime juice, coconut sugar, tomatoes and simmer for another 5 minutes until the vegetables are tender but not mushy.

Serve with fresh cilantro and scallions.

Zinfandel Spaghetti

4 to 6 servings

INGREDIENTS

1½ pounds rapini (broccoli rabe)
1 pound spaghetti
1 bottle (750 ml) dry red wine, preferably Zinfandel
1 tablespoon sugar
⅓ cup extra-virgin olive oil
2 tablespoons thinly sliced garlic (about 4 cloves)
¼ teaspoon red-pepper flakes
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ cup grated Pecorino Romano cheese

DIRECTIONS

1. Bring a pot of salted water to a boil. Add the rapini and cook for 3 minutes or until just tender. Transfer the rapini to a baking sheet and let cool. In the same boiling water, cook the spaghetti, stirring occasionally, for 5 minutes. (The pasta will finish cooking in the Zinfandel.) Reserve 1 cup of the pasta water and then drain the pasta and set it aside. Return the empty pasta pot to the stove.

2. Add the wine and sugar to the pasta pot. Bring to a boil over high heat and cook until reduced by half, about 8 to 10 minutes. Add the pasta and shake to prevent the pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed and the pasta is al dente, about 4 to 5 minutes.

3. While the pasta cooks in the wine, heat a large, deep skillet over high heat. Add the olive oil, reduce the heat to medium-low and cook the garlic until golden, about 3 minutes. Add the rapini, red-pepper flakes, salt and pepper and cook, stirring occasionally, for 2 minutes. Add ½ cup of the reserved pasta water, or more if desired, and stir to combine.

4. Add the rapini mixture to the pasta pot, toss gently and transfer to a platter. Sprinkle with the cheese and serve.

Raw Beet Slaw with Fennel, Tart Apple and Parsley

INGREDIENTS

Dressing

3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon finely grated orange zest
½ teaspoon honey
½ teaspoon kosher salt or fine sea salt
⅛ teaspoon freshly ground black pepper

Slaw

½ fennel bulb, cored and thinly sliced lengthwise
½ tart apple, such as Granny Smith--cored, sliced into ¼- to ⅛-inch-thick pieces, then stacked and sliced into ¼- to ⅛-inch-thick matchsticks
1 cup flat-leaf parsley leaves, finely chopped
1 medium red beet--peeled, ends trimmed, sliced into ¼- to ⅛-inch-thick pieces then stacked and sliced into ¼- to ⅛-inch-thick matchsticks

DIRECTIONS

1. Make the dressing: In a small bowl, whisk together the oil, lemon juice, orange zest, honey, salt and pepper and set aside.

2. Make the slaw: In a medium bowl, toss together the fennel, apple and parsley leaves. Add two-thirds of the dressing. In a small bowl, combine the beet with the remaining dressing. Add the beet to the fennel-apple mixture and toss once or twice to combine (don’t overmix; otherwise the beets will stain the fennel and apple). Serve immediately (or refrigerate up to 8 hours before serving; let the slaw sit out at room temperature for 30 minutes before serving).

Spiced Parsnip Salad

The creamier cousin of the carrot stands up to a boatload of spice in this winter salad. A coating of roasted cumin and fennel seeds, a garlic-and-salt paste, lemon juice and red pepper flakes give the thinly sliced roots enough flavor to balance a meaty main or simple scrambled eggs. Add mustard greens or arugula to make the dish an even heartier side. Either way, we think you’ll be smitten with this salad too.

Spiced Parsnip Salad
Recipe from the Tasting Table Test Kitchen
Yield: 4 servings

INGREDIENTS

1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 pound parsnips, peeled
1 garlic clove
1¼ teaspoons kosher salt, divided
¼ cup fresh lemon juice, plus extra for seasoning
2 teaspoons extra-virgin olive oil
½ teaspoon red pepper flakes
½ cup flat-leaf parsley leaves, roughly chopped

DIRECTIONS

1. In a small skillet set over medium heat, add the cumin seeds and fennel seeds and cook, stirring often, until the seeds are golden, fragrant and toasted, 3 to 4 minutes. Turn out onto a medium plate to cool; then, using a spice grinder or mortar and pestle, pulverize into a fine powder.

2. Using a mandoline or a very sharp knife, slice each parsnip lengthwise into long, thin strips. Stack a few of the strips and cut lengthwise into long, thin slivers. Repeat with the remaining parsnip slices.

3. On a cutting board, roughly chop the garlic with ¼ teaspoon salt. Periodically smash the garlic-salt mixture, then continue chopping until the mixture becomes a paste.

4. To an airtight container, add the parsnip, ground cumin and fennel, garlic paste, lemon juice, olive oil, red pepper flakes and the remaining 1 teaspoon salt. Cover the container and vigorously shake to combine. Refrigerate for at least 4 hours or overnight.

5. Add more lemon juice to taste, and the chopped parsley leaves, to the parsnips and toss to combine. 

Roasted Tomato Soup

Toast

Anderson favors the classic tomato soup accompaniment: a grilled cheese sandwich. He likes to use French baguette for the bread, and prefers an assertive cheese such asDrunken Goat, a Spanish goat’s-milk cheese that has been cured with red wine.

Roast

To give his tomato soup maximum flavor, Anderson roasts the tomatoes and mirepoix, then combines them with tomato paste to deepen the flavor. He finishes the soup with crème fraîche to give it an especially silky texture.



INGREDIENTS

• Medium carrots, 4 (roughly chopped)
• Medium yellow onions, 2 (roughly chopped)
• Medium leek, 1 (roughly chopped)
• Tomatoes on the vine, 4 pounds (quartered, vine reserved)
• Thyme sprigs, 8
• Kosher salt, 1 tablespoon (plus more to taste)
• Freshly ground black pepper, 1 teaspoon (plus more to taste)
• Extra-virgin olive oil, 2 tablespoons
• Water, 8 cups plus 3 tablespoons, divided
• Tomato paste, one 6-ounce can
• Crème fraîche, ¼ cup (plus extra for serving)

DIRECTIONS

1. Preheat the oven to 450°. Into the bowl of a food processor, add the:

• Chopped carrots
• Chopped onions
• Chopped leek

Process until roughly ground, about five 1-second pulses. Set a fine-mesh sieve over a 4-quart pot. Use the rubber spatula to scrape the mixture into the sieve and press down on it to extract as much liquid as possible. Add the tomato vine to the pot and set aside.

2. Turn the ground vegetables out onto a rimmed baking sheet, spread into an even layer. On another rimmed sheet pan, place the:

• Tomato quarters
• Thyme sprigs

Arrange the tomatoes cut-side up and sprinkle with:

• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• Extra-virgin olive oil

Add both baking sheets to the oven. Roast the tomatoes until they begin to collapse, about 25 minutes. Remove the tomatoes from the oven and set aside.

3. Rotate the pan with the ground vegetables and continue roasting until the tops are browned, about another 20 minutes. Remove the pan from the oven and scrape the roasted vegetables into the pot with the vegetable liquid and tomato vine (set the pan aside). Add:

• 8 cups water

Start bringing the water to a boil over high heat.

4. Set the sheet pan used to roast the vegetables over a medium burner and add the:
Tomato paste

Cook until the tomato paste darkens, about 45 seconds, then add the remaining:

• 3 tablespoons water

Use the wooden spoon to stir and scrape up any browned bits from the bottom of the pan. Add this mixture to the pot with the vegetables, tomato vine and water. Once the water has come to a boil, reduce the heat to medium-low and cook until the stock tastes full-flavored, about 40 minutes. Set a fine-mesh sieve over a large bowl and strain the stock. Clean the pot and pour the strained stock back into it.

5. Meanwhile, heat the broiler to high and cook the tomatoes under the broiler until they are nearly black on top, about 5 minutes.

Discard the thyme sprigs.

6. Scrape the roasted tomatoes into the pot with the strained stock and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the tomatoes collapse completely, about 30 minutes. Turn off the heat and cool 10 minutes before blending in batches or use an immersion blender to purée the soup. Once the soup is smooth, add:

• ¼ cup crème fraîche

Blend again and add more salt and pepper if needed. Divide into 2 bowls and serve with a dollop of crème fraîche.

MAKE THE SAMBHAR - looks delicious

Serves 6

INGREDIENTS

2 cups toor dal (split yellow lentils; available at Indian markets)
1 tablespoon plus 1 teaspoon ground turmeric, divided
½ teaspoon fenugreek seeds(available at Indian markets)
2 tablespoons canola oil
1 tablespoon black mustard seeds(available at Indian markets)
1 dried red chile
4 fresh curry leaves (optional; available at Indian markets)
1 teaspoon ground red chile powder or cayenne pepper
1 tablespoon homemade (click here to see recipe) or store-boughtsambhar masala (available at Indian markets)
2 yellow onions, diced
1 tablespoon tomato paste
1 tablespoon tamarind paste(available at Indian markets)
1½ tablespoons kosher salt
2 cups vegetable broth
6 baby carrots, trimmed and peeled, or 4 small carrots--trimmed, peeled and halved lengthwise on a bias
½ English cucumber, peeled and scooped with a melon baller
½ cup cherry tomatoes (preferably Sun Gold)
6 small radishes, trimmed and halved (preferably breakfast radishes)
½ cup fresh or frozen peas
Chopped fresh cilantro for serving

DIRECTIONS

1. In a large bowl, cover the lentils with 2 inches of tepid water. Stir in 1 teaspoon turmeric and the fenugreek seeds. Set aside for 1 hour.

2. Drain the lentils and transfer to a small saucepan. Add enough water to cover by 2 inches and bring to a simmer over medium heat. Cook until the lentils are tender, 30 to 40 minutes. Turn off the heat and purée the lentils in batches in a blender or food processor until smooth.

3. In a large soup pot set over medium-high heat, heat the oil and mustard seeds. Once the mustard seeds start to pop, about 2 to 3 minutes, add the dried chile and curry leaves. Fry for 10 seconds, then stir in the remaining 1 tablespoon turmeric, the chile powder, sambhar masala and the onions. Reduce the heat to medium and cook until the onions are soft, stirring often and scraping up browned bits from the bottom of the pan, 4 to 5 minutes. Stir in the tomato paste and cook, stirring often, until the paste darkens, 3 to 4 minutes. Stir in the tamarind paste, salt, vegetable broth and puréed lentils. Increase the heat to medium-high and bring to a simmer.

4. Add the carrots and cook until tender, 8 to 10 minutes, then add the cucumber balls, cherry tomatoes, radishes and peas. Cook until the raw vegetables are warmed through, 1 to 2 minutes. Turn off the heat, add the cilantro and serve.

A classic Keralan Indian dish - Green Bean and Carrot Thoran

The vegetables are cut into small pieces to expedite the cooking, which happens blissfully fast.

Green Bean and Carrot Thoran
Recipe adapted from Asha Gomez, Cardamom Hill, Atlanta, GA
Yield: 4 servings
Cook Time: 10 minutes

INGREDIENTS

2 tablespoons coconut oil
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
8 to 10 fresh curry leaves (optional)
1 pound green beans, thinly sliced on the bias
2 carrots, peeled and diced small
½ teaspoon Turmeric
1 teaspoon salt
½ cup frozen grated coconut, available at Indian markets (or substitute finely grated dried unsweetened coconut soaked at room temperature in ¼ cup water until the water is absorbed)
3 garlic cloves
1 serrano chile

DIRECTIONS

1. In a large skillet set over medium heat, warm the coconut oil. When the oil is hot, add the mustard seeds. When the mustard seeds pop, after about 2 minutes, add the cumin seeds and curry leaves and cook for 1 minute. Add the beans, carrots, turmeric powder and salt and cook, stirring frequently, until the beans and carrots are tender, 5 to 7 minutes.

2. With a mortar and pestle or in a blender, crush the coconut, garlic and serrano chile until well combined. Add the coconut mixture to the beans and carrots and stir to mix well. Cook for 1 minute and remove from the heat. Serve immediately.

Vietnamese Ginger-Lime Shrimp Salad

The shrimp are poached with the shells on to retain as much of their moisture and flavor as possible; the result is a salad that's bright and fresh and packed with flavor.

Ginger-Lime Shrimp Salad
Recipe adapted from Chris Newsome, Ollie Irene, Mountain Brook, AL
Yield: Serves 6

INGREDIENTS

One 1-inch piece fresh ginger, scraped
¼ cup rice wine vinegar
¼ cup fish sauce
1 tablespoon granulated sugar
1 pound (21-25 count) shell-on shrimp (preferably Gulf shrimp)
1 medium carrot, peeled and thinly sliced into matchsticks
1 medium cucumber, peeled and thinly sliced into matchsticks
½ medium daikon radish, peeled and thinly sliced into matchsticks
¼ medium red onion, halved and thinly sliced
9 basil leaves, stacked, rolled and thinly sliced crosswise (preferably Thai basil)
4 scallions (both light green and white parts), trimmed and thinly sliced
3 tablespoons coarsely chopped cilantro leaves
3 tablespoons coarsely chopped mint leaves
2 tablespoons fresh lime juice
½ small Thai chile or jalepeño, finely chopped
¼ cup roasted peanuts, coarsely chopped

DIRECTIONS

1. In a blender, combine the ginger, vinegar and fish sauce and mix on high speed until smooth. Strain through a fine-mesh sieve into a small saucepan. Add the sugar and bring to a boil over high heat, stirring occasionally, until the sugar dissolves. Pour the ginger-vinegar mixture into a small bowl and refrigerate until cool.

2. Bring a saucepan filled with water to a boil and add the shrimp. Poach until cooked through, about 1 to 1½ minutes. Drain in a colander or fine-mesh sieve; once the shrimp are cool enough to handle, remove the shells and devein the shrimp.

3. In a large serving bowl, toss the carrot, cucumber, daikon, red onion, basil, scallions, cilantro and mint. Stir the lime juice and chile into the chilled ginger-vinegar dressing and then pour the dressing over the vegetables. Add the shrimp and toss to coat. Sprinkle with peanuts and serve.

Yellowfin-Tuna Escabeche with Spicy Pineapple Vinaigrette

The words "fusion" and "New World cuisine" are tossed around a lot in Miami. For that, we give a shout-out to chef Norman Van Aken. Van Aken is one of the founders of New American cuisine, specifically of the pan-Latin-African-Caribbean-Asian-by-way-of-Florida variety as featured at his new restaurant, Tuyo (which means "yours" in Spanish). Perched high above Miami Dade College’s new Miami Culinary Institute and featuring sweeping floor-to-ceiling views, Tuyo offers Floridians a taste of Van Aken’s signature sea-to-skillet plates. One of his most versatile recipes is for a pineapple, ginger and jalapeño vinaigrette that he uses as a sticky glaze for grilled chicken, dressing for a fruit salad and, in this case, a marinade and finish for a quickly seared yellowfin-tuna steak. King Neptune is at your service.

Yellowfin-Tuna Escabeche with Spicy Pineapple Vinaigrette
Recipe adapted from Norman Van Aken, Tuyo, Miami, FL
Yield: Serves 4
Cook Time: 1 hour, 15 minutes (plus chilling time)

INGREDIENTS

Vinaigrette 
1 ripe pineapple--trimmed, cored and chopped (8 cups of pineapple chunks)
1 cup fresh orange juice
3-inch piece fresh ginger--scraped, minced and divided
2 jalapeños--halved, seeded, minced and divided
1 vanilla bean, halved lengthwise
2 tablespoons apple cider vinegar
2 tablespoons light Japanese soy sauce or tamari
Juice of ½ lime
1 cup extra-virgin olive oil
Salt and freshly ground black pepper

Fish 
2 tablespoons cumin seeds
2 tablespoons black peppercorns
1 tablespoon granulated sugar
1½ teaspoons kosher salt
Four 4-ounce yellowfin-tuna fillets
1 tablespoon grapeseed oil

DIRECTIONS

1. Make the vinaigrette: In a blender, purée the pineapple chunks and orange juice until completely smooth. Into a medium saucepan, pour the pineapple-orange mixture and place over medium-high heat. Add one-third of the ginger, half of the jalapeños and the vanilla bean and bring to a simmer. Reduce the heat to medium-low and cook until reduced to 2 cups, about 1 hour. Turn off the heat and set aside to steep for 15 minutes. Strain through a fine-mesh sieve into a medium bowl.

2. To the strained pineapple liquid, whisk in the cider vinegar, soy sauce, lime juice, the remaining ginger and the remaining jalapeño. While whisking slowly, drizzle in the olive oil. Season with salt and pepper; cover the bowl with plastic wrap and refrigerate to chill.

3. Make the fish: In a small skillet set over medium heat, toast the cumin seeds and peppercorns, shaking the pan often, until the cumin is fragrant and wisps of smoke rise from the pan, 30 seconds to 1 minute. Turn the spices out onto a plate to cool, then transfer to a spice grinder (or coffee mill) and pulverize until finely ground. Transfer to a small bowl and stir in the sugar and salt. Place the tuna steaks on a plate and sprinkle all sides with the spice rub.

4. Heat a grill pan or heavy-bottomed skillet over high heat for 2 minutes. In a small dish, add the grapeseed oil and dip a silicone or pastry brush (or folded paper towels and tongs) into the oil and use to grease the pan. Place the tuna steaks in the pan and sear, without moving, until browned, about 5 minutes. Use a metal spatula to turn the tuna steaks over and sear on the opposite side until they are browned, about 5 minutes more. Transfer the tuna to a cutting board, slice crosswise and divide among four plates. Drizzle with the pineapple vinaigrette and serve.

Recepie by Norman Van Aken via: http://www.tastingtable.com/entry_detail/chefs_recipes/8111/chefs_recipes/Norman_Van_Aken_pines_for_yellowtail.htm#ixzz2HgqscKJd

Chilled Summer Squash and Sesame "Noodles"

In this twist on sesame noodles, strands of zucchini and yellow summer squash are quickly cooked in boiling water so that they lose their rawness without sacrificing crunch--or overheating the kitchen. A spicy sesame sauce slicks the strands, and though it’s best tossed with the squash just before eating, you could certainly make the two components ahead of time and let them chill in the fridge until you’re ready to serve.

Recipe from the Tasting Table Test Kitchen
Yield: 4 servings
Cook Time: 10 minutes

INGREDIENTS

2 medium yellow summer squash, ends trimmed
2 medium zucchini, ends trimmed
Ice
1 tablespoon plus ½ teaspoon kosher salt
1 tablespoon sesame seeds
¼ cup tahini
2 tablespoons fresh lemon juice
2 teaspoons toasted sesame oil
1 teaspoon rice vinegar
2 garlic cloves, finely chopped
½-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and grated
¼ teaspoon chile oil or ¼ teaspoon cayenne pepper

DIRECTIONS

1. Place one of the summer squash on a cutting board. Cut a thin lengthwise slice off one side, then turn the squash so the cut-side faces down (this helps balance the squash so it doesn’t roll). Slice the squash lengthwise into ¼- to ⅛-inch-thick planks. Lay the planks flat on the cutting board and slice lengthwise into ¼- to ⅛-inch-thick strips. Place in a medium bowl and repeat with the remaining summer squash and zucchini.

2. Fill a bowl with ice and water and set aside. Fill a saucepan with water, add 1 tablespoon of the salt and bring to a boil over high heat. Add the squash strips and cook until limp, 1 to 1½ minutes. Use tongs to transfer the squash to the ice-water bath (save 2 tablespoons of cooking water and discard the rest). Once the squash is cool, drain in a colander and shake off any excess liquid, then turn the strips onto a kitchen-towel-lined plate and chill in the refrigerator.

3. In a small skillet set over medium heat, toast the sesame seeds, shaking the pan often, until the sesame seeds are golden and fragrant, about 4 to 6 minutes. Transfer to a small plate and set aside.

4. In a medium bowl, whisk together the tahini, the reserved cooking liquid from the squash, lemon juice, sesame oil, rice vinegar, garlic, ginger, chile oil or cayenne pepper and the remaining ½ teaspoon of salt.

5. Remove the squash from the refrigerator and place in a medium bowl. Pour the sesame sauce over the squash and use tongs to gently toss to coat. Serve sprinkled with toasted sesame seeds.

Steak and eggs, starring butternut squash

Enjoy this "steak" for brunch or dinner.

These days, just about any hearty vegetable can be reimagined as a "steak." So when our Test Kitchen experimented with a more healthful version of steak and eggs, they turned to meaty butternut squash, high in the antioxidants beta-carotene, vitamin C and manganese. Thickly sliced and simply roasted with maple syrup and smoked paprika, the caramelized slabs of squash are topped with a poached egg, baby arugula, a sprinkling of chopped red chile and a squeeze of lemon juice. Now that’s what we call a steak, well-done.

Butternut Squash Steak and Eggs
Recipe from the Tasting Table Test Kitchen
Yield: 4 servings
Cook Time: 35 minutes

INGREDIENTS

1 large butternut squash--peeled, halved lengthwise and seeded
1/3 cup maple syrup
1½ tablespoons extra-virgin olive oil
¼ teaspoon smoked paprika
½ teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper, divided, plus more to finish
½ teaspoon distilled white vinegar
4 large eggs
3 cups baby arugula
½ small red chile, finely chopped (preferably a Fresno chile)
1½ teaspoons fresh lemon juice
Flaky sea salt for serving

DIRECTIONS

1. Adjust an oven rack to the lowest position and another rack to the middle position. Set a baking sheet on the lowest rack and preheat the oven to 400°. Set the squash on a cutting board and cut in half crosswise to separate the neck from the round bottom. Chop the bottom half into ¼-inch cubes and place in a medium bowl. Stand a long piece on its end and carefully slice lengthwise into 2 equal “steaks,” each about ¾ inch thick. Repeat with the other long piece of squash.

2. In a small bowl, whisk together the maple syrup, olive oil, smoked paprika, ¼ teaspoon of the salt and ⅛ teaspoon of the pepper. Drizzle 3 tablespoons of the maple-syrup mixture over the chopped squash cubes and transfer the mixture to a baking sheet (not the baking sheet in the oven).

3. Use a pastry brush to coat one side of the squash steaks with the remaining maple syrup mixture. Transfer the steaks, maple side down, to the preheated sheet pan and sprinkle the top side with the remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Place the baking sheet with the steaks on the bottom rack of the oven and place the baking sheet with the diced squash on the middle rack. Roast until the squash steaks and cubes are tender and the steaks begin to caramelize, about 15 minutes. Remove both baking sheets from the oven and set aside to cool slightly.

4. In a medium saucepan set over medium heat, add the vinegar and enough water to reach 3 inches up the sides of the pan. Bring to a boil. Working one at a time, crack each egg into a small bowl and carefully tip the egg into the boiling water. Repeat with another egg. Use a slotted spoon to baste the eggs, cooking until the whites are set, about 2 minutes. Use the slotted spoon to carefully transfer the eggs, one at a time, to a paper-towel-lined plate, and repeat with the remaining eggs.

5. In a medium bowl, combine the arugula and red chile. Season with the lemon juice, add the diced squash and toss to combine. To serve, divide the squash steaks among 4 plates. Top with the arugula-squash mixture. Carefully place a poached egg over the arugula, sprinkle with sea salt and black pepper and serve immediately.

Calories per Serving: 280; Sodium: 295mg; Total Carbohydrate: 42g; Fiber: 4g; Fat: 10g

Kate’s Kitchari

How To Cook Kitchari. ~ Kate Lumsden

Via elephantjournal.com

It’s a complete protein, heals digestive distress, balances the metabolism, cleans your liver, assists in healthy weight loss and is a breeze to make! If you can make oatmeal, you can make Kitchari.
Kitchari is best known as the all-star of Ayurvedic cleansing. What makes it so unique is that while it helps detoxify the body (making it great when those extra pounds sneak onto to your body or when you’re feeling like you need a break from coffee/chai/vegan donuts/tofu dogs), it’s also nourishing and easily digestible.

Your body will feel so good that extra weight will fall off, you’ll sleep better, your digestion & elimination will improve and your skin will shine.

There are millions of variations on Kitchari, but here’s one that I especially love in the spring & summer. If you know your dosha (Ayurvedic body-mind type) there are extra suggestions at the bottom of the recipe. Enjoy!

Kate’s Kitchari

1 cup white basmati rice
1/2 cup mung beans, soaked overnight (either split mung beans or whole beans)
1 T ghee (clarified butter) Make it at home or buy it at the store.
1 t fennel seeds
1 t cumin seeds
1 t ground turmeric
2 coins of fresh ginger (thick slices)
5-6 cups water
1 t coriander seeds
1 T sesame seeds
1 T desiccated coconut
3 leaves of Swiss chard
1 zucchini
1/2 t salt
cilantro
lime wedges

Instructions

Rinse rice and beans well and set aside. In a medium to large pot, heat ghee over medium heat. Once ghee has melted, add fennel, cumin and turmeric. Stir, then add rice and beans and combine well. When rice & beans begin sticking to the sides of the pot, add ginger, water and coriander seeds. Cover and bring to boil.

Meanwhile, in a small pan, heat sesame seeds until starting to brown then mix in coconut. Once coconut starts to brown, turn off heat and promptly add to the boiling rice mixture. Stir and set timer for 20 minutes to allow rice & beans to cook.
Now is a good time to chop the chard, grate the zucchini and chop any cilantro you’ll be using to garnish and further enhance digestion. About ten minutes in, check that the rice and beans don’t need more water. If it’s not looking like a wet porridge then add more water.
After the timer goes off, check that the beans & rice are cooked. Depending on your bean and how long you soaked them, it may need another 10 minutes. Don’t worry if the rice grows soft; it only makes it easier to digest & it stays tasty.

Once rice and beans are cooked, add vegetables and mix well. Add more water if necessary, then cover and allow vegetables to cook to finish the dish; this shouldn’t take more than five minutes or so.

To serve, sprinkle with fresh lime juice and chopped cilantro.

For Vata Dosha: Very good. Can add more ghee to top. Could add pinch of hing (asafetida) to melted ghee at start.

For Pitta Dosha: Excellent!

For Kapha Dosha: Good. Reduce coconut to 1 t and use bell pepper rather than zucchini. Can add any other more pungent spices like 1/2 t of fenugreek or a sprinkling of garam masala to taste to bring more heat.

SAFFRON

Indian Saffron Rice

Prep Time: 5 Minutes Cook Time: 20 Minutes Ready In: 25 Minutes Servings: 6

"White rice is sauteed in butter and then simmered with saffron infused water. The secret of obtaining fluffy rice is in having the rice hot enough that when the boiling water is added it does not stop boiling."

Ingredients:

1/8 teaspoon powdered saffron 2 cups boiling water, divided 2 tablespoons butter

1 cup uncooked long-grain white rice, not rinsed 1 teaspoon salt

Directions:

1.	Steep the saffron in 1/2 cup boiling water.
2.	In a skillet that can be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.
3.	Quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water. Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking. ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ Creamy Saffron Shrimp with Gnocchi and Caramelized Onion Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 30 Minutes Servings: 4 "It sounds fancy, but this is a simple and delicious meal you can easily make for any occasion. Feel free to add any vegetables you like and make a meal out of it." Ingredients: 1 tablespoon butter 1 large onion, thinly sliced 6 mushrooms, sliced 1 teaspoon brown sugar 1 (16 ounce) package potato gnocchi 20 peeled and deveined large shrimp (21 to 30 per pound) 3 tablespoons reduced-fat sour cream 1 teaspoon paprika 1 pinch saffron salt to taste 2 tablespoons shredded fresh basil 1/4 cup grated Parmesan cheese Directions: 1. Melt the butter in a large skillet over medium heat. Stir in the onion, mushrooms, and brown sugar. Cook and stir until the onion has cooked to a deep brown color, about 10 minutes. Remove the caramelized onions and set aside. 2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gnocchi and return to a boil. Cook until the gnocchi floats to the top, about 3 minutes; drain, and keep warm. 3. Place the skillet over medium-high heat, and stir in the shrimp. Cook and stir until the shrimp have turned pink on the outside and are no longer translucent in the center, about 5 minutes. Add the caramelized onions, sour cream, paprika, and saffron. Cook and stir until the mixture begins to simmer, then gently fold in the cooked gnocchi, then season to taste with salt. 4. Pour the gnocchi into a serving dish, and sprinkle with shredded basil and Parmesan cheese to serve. ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ ⋰⋱ ★ ⋰⋱ ♥ Risotto alla Milanese Prep Time: 20 Minutes Cook Time: 20 Minutes Ready In: 40 Minutes Servings: 4 "Typical Italian risotto as the tradition of my city wants it. Directly from Milano I send you this wonderful recipe!" Ingredients: 1 3/4 cups uncooked Arborio rice 1/2 cup unsalted butter, divided 1 1/2 quarts beef stock 3 tablespoons beef marrow 1 onion, thinly sliced 1 teaspoon saffron powder 3/4 cup dry white wine salt to taste 1 1/2 cups grated Parmesan cheese Directions: 1. Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside. (I like to leave the onions in.) 2. Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes. 3. Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.