Tag Archives: Peppers

Sugar Plum Peppers and Giblets

I have a great recipe that I’m getting ready to post later this week, so check back. In the meantime, here ‘s another giblet recipe I whipped up. I was roasting two chickens last night, and decided to incorporate the giblets into a side dish. Considering it was a bit of an experiment, It came out really good. and better than I expected, with a nice tangy zing. That being said, after taking a few bites of peppers, and learning there were organs inside (“what’s this thing?…. And this thing?”), my boyfriend boycotted….his loss! This time, both chicken necks went to the dog, and she ate them without any hesitation. The mixture in the bags were perfect too, both including livers, with 1 gizzard, and even a kidney!

2 giblet bags (liver, gizzards, kidney)
4-5 sugar plums, sliced
3 small bell peppers
3 cloves garlic
2-3 tablespoons coconut aminos
2 tablespoons coconut oil

I got these beautiful peppers from the farm stand. I actually feel bad now that my organ creation caused the boyfriend to be put off and miss out eating these lovelies! I’ll have to hope they have more!

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Over medium heat, Sauté the coconut oil, peppers, and garlic in a pan. After 2 or 3 minutes, stirring occasionally, add the sugar plums. 20130814-094342.jpg

After 2 minutes, add the organ mixture and coconut aminos. Stir occasionally for another 2-5 minutes until everything is cooked through. It will get really saucy. (Please Excuse the fuzzy image…I was trying to take a picture through a bunch of steam ūüôā )

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Add a tablespoon of sesame oil after it comes off heat

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As a bonus to roasting chickens, I had two lovely carcasses to dispose of, so I threw them in the crock pot to make stock.

Chicken Stock

5 allspice berries
1 apple
1 large ginger root – peeled
2 stalks celery
2 roasted chicken carcasses
4 cloves garlic
Salt
Pepper

Since it’s a chicken stock, I’ll let it go on low for about 24 hours.

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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 Рwithout 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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londonbroiltacos 131


Picadillo Stuffed Peppers

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I decided to make some hearty stuffed peppers the other night, and while I was figuring out the ingredients I wanted to include, I realized I was getting very close to something like a Cuban Picadillo. I was first introduced to the wonderfully delicious flavors of that dish, during the Whole Life Challenge. One of my CrossFit friends made it for a BBQ and I was totally hooked. This isn’t exactly the same, but includes a lot of the same flavors, so it’s basically a variation. The recipe here will fill 6 peppers, so if you are making more or less, you can kinda gauge the amounts – but leftover filling is never a problem.

For the filling you will need:

  • 1/4 cup Raisins
  • 1 can Trader Joe’s pitted Green olives (They come whole, so you will have to slice them)
  • 1 lb grass-fed ground Beef
  • 1 container baby bella Mushrooms [chopped]
  • 1 Red Onion [chopped]
  • 4 cloves Garlic [chopped]
  • 1 12 oz can Tomato paste
  • 2 sprigs mint [ripped into small/medium pieces]
  • Cumin, cayenne, pepper, oregano

To prep, wash the peppers, cut off the tops and remove the seeds,. Then, you can arrange them in a glass pan. I used aluminum foil to stabilize them since there was extra room and I didn’t want them rolling around. Set aside.

PicadilloPeppers 112Next, chop all the vegetables and add to a bowl. Drain and slice the olives, throw in the raisins, and set aside.

In a skillet, over med-high heat, add two tablespoons duck fat (or tallow) and begin to brown the beef. Once it is about halfway there, add the vegetables and stir. Cover while you open the can of tomato paste. Stir the vegetables a little more, and let cook a minute. Add the tomato paste and continue to stir until its mostly combined. Cover and let cook a little longer. Add two sprigs mint (leaves ripped up) and a moderately medium/light amount of the other spices. Stir to mix in. It should be a sort of thick, yummy, paste like consistency.PicadilloPeppers 111

Spoon into the peppers and place into an oven preheated to 350 degrees. Bake 50-60 minutes until the peppers are tender and the filling has browned a little.

PicadilloPeppers 107I seriously think the best part of meals like this, and deliberately making a few extra, is the amount of leftovers I had. Lunch! Dinner!

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Duck Fat Love and Sweet Potato Wedges with Garlic and Shallots

Duck Fat. I’ve long heard of its golden status among chefs. I’ve often been told within recipes to hoard the drippings for later when cooking with duck. All of this was in the back of my mind, until I found Fatworks. [You can find a link to the website on the left sidebar of my blog]

I first heard of Fatworks¬†from a colleague at Crossfit. I checked it out, and immediately¬†was interested. You see, I am trying to get away from using seed oils when cooking. They are terribly unstable, have low smoke points, and are generally better suited for cold use in salads. The most stable fat I owned at this point was coconut oil, and although I’d cook everything in it, it does have a discernible¬†taste, and my boyfriend wasn’t a fan of coconut oil on everything, so i needed options. I generally can get away with a small amount of butter, but knowing how dairy affects me, I¬†don’t really like the idea of using it, and avoid it. This left me using olive and sesame oil, even though it’s less than ideal.

Now, Fatworks gave me access to some high quality, pure, animal fat, giving me more dairy free and stable saturated fat options to bring to my kitchen. I ordered the Duck as soon as it was back in stock. [Next thing I have to order is Tallow!] I was ecstatic when it came yesterday.

Duck Fat Yum! - Click to go to Fatworks and get some for yourself!

Duck Fat Yum! – Click to go to Fatworks and get some for yourself!

Now what to make!

It was a¬†crossfit night, so I decided to roast a chicken. I figured the duck fat, being poultry, would go well, help bring some crispness to the skin, and give some nice flavor. I¬†poured a spoon over the skin, rubbed it over, and then¬†used my fingers to push¬†some more¬†¬†under the skin via the few holes I¬†poked around the skin of the¬†breast area. I shoved a few garlic cloves in the holes, seasoned with rosemary, salt, pepper, and orange peel, and put it in the oven. My general go to technique [As I’ve mentioned before]¬†is to bake at 450 for 15 minutes, and 20 minutes per pound at 350 after that.

Then in the 10 minutes I had before leaving, I peeled a sweet potato and cut it into medium wedges and strips.

Went to the gym, came home to a yummy smelling house, took a shower, and took this beauty out of the oven!

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Seriously – I think this was the best looking bird I’ve roasted. Thank you Duck Fat!

While I was letting it rest, I sliced up a shallot, and two cloves of garlic and kept them off to the side. I turned the burner to medium-high, put 5 spoons or so of  the duck fat in the pan, and when it was hot, I threw the sweet potato wedges in, covered, and tossed. I let them cook for about 5-10 minutes, tossing occasionally, and then seasoned them with a little salt, cinnamon, and ground ginger. Keeping an eye on them, when I saw they were getting soft, I threw in the shallots and garlic, and tossed. Putting them in late like this, let them caramelize and crisp, without burning.

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DuckFatAdventures 103

Beautiful! The sweet potatoes, onions, and shallots all got a beautiful caramelization. The foodie in me was singing with joy and anticipation.

Now all that was left was to eat!

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Yum does not even cover it. The chicken skin was divine. It had a beautiful crispness and full flavor. The meat itself was juicy and delicious. The sweet potatoes were sweet, with a savory note, and addictive. I was beyond pleased.

I highly recommend buying some of this fabulous fat!

Complementary note¬†– Even though I don’t drink¬†too often anymore¬†[When I do it’s usually red wine or spirits], I’ve been trying out some Gluten Free beers.¬† Especially¬†in the heat of¬†the summer¬†, I find my mood longing for a beer over wine, and sometimes¬†hard liquor¬†can be¬†a little harsh¬†on my system. In the past I used to love beer, craft beer, robust beer, stouts, porters, imperial ales, I was a fan. Unfortunately, due to [likely] the grain sensitivity, they also would often give me a headache and mess my stomach up. I’ve avoided going back to them….until now!

I was curious to try some of the Gluten Free beers, to see if I had better reaction to them. So far [I’ve tried 2 different ones], my post beer experience has been night and day; no headaches, no digestive system anger. For dinner tonight I tried this one from Dogfish head, and it was very¬†nice. Light in flavor with subtle notes of the strawberry and buckwheat honey. I will definitely be buying it again!

Gluten Free Beer!

Gluten Free Beer!


Cowboy Burgers!

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I’ve been told that my regular burgers are pretty damn tasty. I usually keep it simple and just throw in some garlic and onion, along with salt, pepper, cayenne, and ginger powder. This time though, I decided that I was going to have a bit more fun. I was toying with the idea of a Japa-Burger (Asian Inspired toppings and seasonings…Similar to the Japadog hot dog franchise ), but after looking around my refrigerator, I settled on a Texas/BBQ/Cowboy Burger.

This recipe Makes 6-8 burgers

  • 2lb¬†grass¬†fed¬†beef
  • 3/4¬†Vidalia¬†onion
  • 3¬†garlic¬†cloves
  • 2¬†bell¬†peppers¬†(yellow¬†+¬†orange)
  • Kalustyan’s Southwest¬†seasoning
  • 1 tablespoon Ginger¬†powder
  • 2¬†tablespoons¬†coconut¬†aminos
  • 3¬†tablespoons¬†stone¬†ground¬†mustard
In a pan, cook the onion, garlic, and peppers in an oil or fat of your choice. I used sesame, but I bet Tallow or Duck Fat would be better. I kept the heat at low/med and let the onions cook a little while I chopped the peppers, and then added them. towards the end, when they are getting soft, sprinkle them with Kalustyan’s Southwest seasoning. Take off the heat.
Put the ground beef in a big bowl. Squeeze in the mustard, coconut aminos, and ginger powder, plus a little more southwest seasoning. Pour in the vegetables, and as soon as you can work it, mix everything together making sure it is well combined.
Form patties, and cook to your desired done-ness. These just took a few minutes on the George Foreman grill
Top with Guacamole and BBQ Sauce (I used some leftover Paleo barbeque Sauce from when I made ribs) and garnish with a piece of raw pepper.
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