Tag Archives: coconut aminos

Curried Frog Legs with Kale and Onions

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I was browsing the freezer section at a new Asian Grocery by my house, when I came across a bag of frog legs. It was about $5 for a lb (4 froggie backsides), so I scooped it up, excited to try a new low-cost protein source. I’ve had frog legs before, but too long ago to really remember. They do have a taste and texture somewhere in between fish and chicken though, it’s true. I decided to saute them with some spices and keep it simple.

Ingredients:

  • 2 Tablespoons Coconut Oil for Sauteing
  • 1/2 – 1 lb of Frog Legs
  • 1 Cup Kale (I Used Trader Joe’s Frozen, but Fresh is probably ideal)
  • 1 Onion
  • 4-5 Cloves Garlic
  • a few tablespoons of Coconut Aminos
  • Curry powder, Salt, Pepper, Paprika, Ginger Powder

In a pan, heat the coconut oil. Then saute the onions and garlic until caramelized. Add the coconut Aminos, spices, and frog legs and cover. After a few minutes, add the Kale, stir, and cover for another few minutes. Once the meat starts falling off the bone easily, remove the bones and stir. Continue to saute for a few more minutes and stir until the frog legs are cooked through.

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Sauteed Chicken Giblets!

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So I roasted a chicken for dinner tonight (two actually), nothing fancy. This time however, I didn’t throw away the bags of giblets. I used to, I didn’t quite know what to do with them, and I haven’t made gravy or chicken broth lately. I thought to myself “This is food” and asked myself why I would ever throw them away. I realized people around the world ate these things as delicacies, and people USED these things. I figured the primal thing to do, would be to embrace these innards! Don’t waste good nutritious food, that’s what it comes down to.

So the bag of giblets came with necks, and gizzards. One came with a liver as well. Gizzards are apparently a sort of seconds stomach….lovely. Both liver and gizzards are low in fat and high protein, but also high in cholesterol. They are a source of iron, zinc, and B12. The liver also is a source of Vitamin A.

As a side note, my dog i suspect is intolerant of chicken, based on past reactions to chicken based dog foods. I was curious if raw, good quality, chicken made any difference, so I gave her one of the raw necks. She thanked me.

I ate the rest of it. I washed everything, and trimmed the weird fat off the neck and gizzards. I cut the organ parts into small pieces. Heating some duck fat in a skillet, and some coconut aminos, I added the neck first. I chopped up a few cloves of garlic and a small shallot. I added them to the pan, as well as some ginger powder, salt, pepper, and the rest of the organs. I cooked until I thought everything looked done, only a few minutes, and until everything was sort of caramelized.

I’m a fan I have to say. The liver was soft and rich, and though  they were chewy, with an odd texture, the gizzards had a nice subtle flavor. The seasoning I used made me think of teriyaki, so if you are just trying this out, and aren’t very brave, it’s probably a good way to go. The neck was good, but it didn’t have much meat, so it was a little annoying. Definitely will do this with my gizzards from now on, otherwise I might save them for a stew.


London Broil Lettuce Tacos!

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Here is another easy meal for a busy weeknight….but definitely not short on OMGYum! It’s also fun, because it’s messy finger food, so kids would probably like it. I had another grass-fed london broil in the freezer, so I took it out the night before. I was planning on letting it marinate for at least two hours, while I ran a few errands, and took the pup to the dog park, but I forgot. Instead I let it marinate on the counter for about 40 minutes while I chopped veggies and ran to the store to get more apple cider vinegar for the bone broth I was going to make later.

The Marinade was a combination of

  • apple cider vinegar
  • coconut aminos
  • whole cloves
  • salt
  • pepper
  • ginger powder
  • tumeric
  • orange peel
  • cardamom
  • oregano

I just threw everything in a bag and put the meat in. I poked a few holes in it, and flipped it….once I think.

In the mean time, I chopped one onion, 3 cloves garlic, one green bell pepper, and one red bell pepper and set aside. I also tore a few big leaves off a head of crispy and delicious romaine lettuce, washed, and set aside in a bowl lined with some paper towel.

When I was ready to get everything cooked, I heat a skillet to medium-high – without adding any oil. I put the meat in, covered, and set a timer for 4 minutes. after 4 minutes I flipped, covered, and set the timer for another 4 minutes. When that was done, I took it out, and let it rest on a plate for 10 minutes. This produced a perfect, juicy, medium-rare steak, so add a minute per side if you prefer it a little more well done . After you let it rest, cut the steak into strips, cutting against the grain.

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While it was resting, I washed the skillet (it got a little smokey and burnt on the bottom, and put a tablespoon of FatWorks duck fat in. I threw in the vegetable mixture, covered, and cooked until the onions were caramelized and the peppers were soft. I shook the pan and stirred occasionally through the cooking process.

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Before serving, I cut up an avocado into slices to top everything off. I think each of us had 3 lettuce tacos, plus some extra meat. I usually put one long slice of meat, an avocado slice, and a spoon of peppers in each taco….easy and delicious!

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