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Zesty Tomato Sauce and Roasted Spaghetti Squash

7/28/2016

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A delicious vegetarian (or vegan meal) - click "read more" for the full recipe!

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Cardamom-spiced Fig and Honey Jam

7/13/2016

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Click here for a printable recipe!
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Ingredients
  • 2.5 c extremely ripe figs (about 20-25 figs), halved
  • 1/2 c honey
  • 3 tbsp warm water
  • 1 tsp green cardamom pods – toasted, crushed with mortar/pestle, and husks removed
  • 2 tbsp lemon juice (one small lemon’s worth of juice)
Directions
  1. Toast the cardamom pods in a skillet for 1-2 minutes on medium heat.
  2. Crush cardamom pods with mortar and pestle, remove and discard most of husks (the green outer layer of the cardamom pod)
  3. Add figs, honey, water, and cardamom to a food processor/blender and combine until smooth.
  4. Cook on medium heat in a non-stick skillet for approximately 6-8 minutes. You want a slightly thick consistency to the jam.
  5. Add the lemon juice and cook for about 2 more minutes on medium heat.
  6. Put mixture into sterilized jars and boil filled jars for about 5 minutes to seal.
  7. Serve with cheese, bread, crackers, yogurt, ice cream, etc.

Nutrition (per serving...20 servings total for recipe): 40 calories, 11g carbs, 0g fat, and 0g protein (calculated with www.myfitnesspal.com/recipe/calculator).

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Fig-Braised Grass-fed Beef Roast

7/10/2016

5 Comments

 
Click here for a printable recipe!
Click here for the original blog post!
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Ingredients
  • 4-5 lb chuck roast (preferably grass fed)
  • 15-20 medium figs (about 2 cups), pureed (in food processor or blender)
  • 2 dried guajillo (or pasilla) chilies, left intact with seeds inside
  • 1 32 oz container of beef stock
  • ¼ c dried cherries
  • 2 dried bay leaves
  • 6 garlic cloves, slightly crushed
  • 1 tbsp dried rosemary (or 2 tbsp fresh)
  • ¾ c red wine (cabernet sauvignon is what I use)
  • 3 cinnamon sticks
  • 1 tbsp whole cloves
  • 2 tbsp balsamic vinegar
  • salt and pepper to taste
Directions
  1. Season chuck roast with salt/pepper and sear on both sides (4-5 minutes per side)
  2. Add chuck roast and all other ingredients to a Crock Pot and turn on High. Cook 3 hours.
  3. Turn heat down to Low and cook for 7-8 hours.
  4. Remove bones and shred or chop the beef and strain the sauce. Let sit 1 hr and skim fat.
  5. Before serving, toss into a skillet and reduce for about 10 minutes on med/high heat. Serve with mashed potatoes, roasted potatoes, sweet potatoes, or rice.

Nutrition (per serving...6 servings total for recipe): 298 calories, 24g carbs, 12g fat, and 30g protein (calculated with www.myfitnesspal.com/recipe/calculator).

5 Comments

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