Cortido with Kale

supplies:
large metal bowl or pot
veggie stomper (potato masher, meat pounder or something else to pound your veggies with)
2 - wide-mouth quart jars with lids (or) 1 - half gallon jar with a lid
canning jar funnel makes for less mess!

If you look closely, you can see the small 4 oz. jar inside the wide-mouth jar.

ingredients:

• 1/2 one green cabbage, cored and shredded
• 2 medium carrots, grated
• 1 or 2 handfuls of fresh kale, chopped
• 1/2 - 1 tsp red pepper flakes
• 1 tsp dried Oregano
• 2 T salt
• 1 cup water
• *I used the middle size grating option on my food processor.

Directions:

• Mix grated veggies together in a large metal bowl or even a large pot would work. Don't use glass or ceramic or you may crack your bowl. Add red pepper flakes and Oregano

• In a blender, combine water, salt and about 1 cup of the veggie mixture. Puree till smooth.

• Mix liquid and veggies together. Stomp with a vegetable stomper for about 5 minutes. (use a potato masher, meat pounder or other kitchen gadget if you do not have a stomper) Divide mixture between 2 - quart mason jars or use a larger half gallon jar. Press veggies down with veggie stomper and make sure the veggies are covered with liquid. I often put a small (4oz) mason jar inside a wide-mouth mason jar to weigh the veggies down so that they are always covered with liquid. (glass baby food jars are the perfect size too)

• Put the lids on your jars. Allow jars to sit in room temperature for 3-5 days. Bubbles should be forming and the mixture should not taste salty when it is fermented. Once fermented to your liking, move to cold storage (basement cellar) or refrigerator.

Fermented Cabbage, Carrot and Beet

supplies:
large metal bowl or pot
veggie stomper (potato masher, meat pounder or something else to pound your veggies with)
2 - wide-mouth quart jars with lids (or) 1 - half gallon jar with a lid
canning jar funnel makes for less mess!

ingredients:
1/2 one green cabbage, cored and shredded
2 medium carrots, grated
2 or 3 beets, peeled and grated
1/2 - 1 tsp red pepper flakes
2 T salt
1 cup water
*I used the middle size grating option on my food processor.

Grated Veggies

Pounding the Veggies

Pushing down the veggies so that they are covered in liquid

Directions:
Mix grated veggies together in a large metal bowl or even a large pot would work. Don't use glass or ceramic or you may crack your bowl. Add red pepper flakes.

In a blender, combine water, salt and about 1 cup of the veggie mixture. Puree till smooth.

Mix liquid and veggies together. Stomp with a vegetable stomper for about 5 minutes. (use a potato masher, meat pounder or other kitchen gadget if you do not have a stomper) Divide mixture between 2 - quart mason jars or use a larger half gallon jar. Press veggies down with veggie stomper and make sure the veggies are covered with liquid. I often put a small (4oz) mason jar inside a wide-mouth mason jar to weigh the veggies down so that they are always covered with liquid. (glass baby food jars are the perfect size too)

Put the lids on your jars. Allow jars to sit in room temperature for 3-5 days. Bubbles should be forming and the mixture should not taste salty when it is fermented. Once fermented to your liking, move to cold storage (basement cellar) or refrigerator.

Garlic Ginger Roasted Vegetable Stir Fry

ingredients:

roasted veggies:

about 1 lb broccoli, washed, cut into bite sized pieces

about 1 lb brussel sprouts, washed, remove stem and halved

2 cloves garlic, crushed
1 T ginger, freshly grated
1/2 t salt
1 T coconut oil

Cabbage mixture:

1 T ginger, freshly grated

1 clove garlic, crushed

1 onion, chopped
1 t sesame oil
2 t Coconut Aminos or soy sauce

1 t fish sauce

1/2 t red pepper flakes

1/2 head of Napa cabbage, chopped

2 medium carrots, sliced

1/2 cup water

Chicken Marinade:
about 4 chicken thighs

1 T sesame oil

2 T rice vinegar
1 T Coconut Aminos
1 T sesame seeds
1 T ginger, freshly grated

Directions:

Roasted Veggies:

Preheat oven to 400 degrees. Mix melted coconut oil, prepared veggies, garlic, ginger and salt. Roast for 30-40 minutes. 

Cabbage Mixture:

In pot or dutch oven heat oil then add ginger, garlic, onion, red pepper flakes and cook for a few minutes. Add coconut aminos, fish sauce, cabbage, carrots and water. Cook on medium about 15-20 minutes till cabbage and carrots are soft. Add additional seasoning if needed.

Chicken: 
Mix marinade together and add chicken together in a bowl with a lid. Refrigerate at least one hour, up to 8 hours. Cook chicken in a skillet or cast iron skillet over medium-high heat till chicken is done.

Mix all three parts together and serve over rice, rice noodles or greens. Add your favorite hot sauce and more coconut aminos if desired. Stir in spinach or kale for additional greens. 

Oatmeal Breakfast or Snack Cake (or cupcakes)

Here is a great recipe from Sarah (my sister-in-law). It's super good and super easy.

Ingredients: 5 cups rolled oats 2 1/2 cups over-ripe mashed bananas, measured after mashing 1 tsp salt 5 TBSP honey or maple syrup 2 1/3 cups water 1/4 cup plus 1 TBSP coconut oil 2 1/2 tsp pure vanilla extract Plus lots of cinnamon and nutmeg You could also add nuts or dried fruit or chocolate chips Directions: Preheat oven to 380 F. In a large mixing bowl, combine all dry ingredients (oatmeal, salt, spices) and stir very well. In a separate bowl, combine and stir all wet ingredients (including banana). Mix wet into dry, then pour into a cake pan (or bake as cupcakes. Start with 15 minutes if making cupcakes). Bake for 20-27 minutes. You can also broil for a minute to make the top more crispy.

Whole Roasted Chicken - Mediterranean

ingredients:

1 medium yellow or red onion, quartered
1 lemon, quartered

3 cloves garlic, peeled

2 T melted butter 2 t paprika
1 t cumin 

1 t turmeric
2 t salt
1/2 t pepper
1/8 - 1/2 t cayenne (depending on spice preference)
1 t ground coriander
1 t cinnamon
1/2 t dried mint leaves* or 1/4 cup fresh, chopped
1 t dried parsley * or 1/4 cup fresh, chopped

spice blend

roasting chicken

Directions:

Preheat oven to 500 degrees. 

Remove giblets from chicken. Stuff inside with onions, lemon, and garlic. Place chicken in a baking dish or roasting pan.  

Cover outside of chicken with melted butter. Mix spices together in a small bowl, then rub all over the outside of the chicken. Put any extra spice mix inside the chicken. 

Bake for about 30 minutes at 500, then turn oven down to 425 and bake an additional 60 minutes or until the juices run clear when you cut between the leg and thigh. Cover with foil and allow to sit for 20 minutes, then serve.