Slow Cooker Pork Chop Stew

Ingredients:

5 cups baby organic spinach

3 large thick pork chops

2 cups mushrooms

2 cups chopped carrots

1 large onion diced

10 cloves of garlic, peeled

32 oz of broth

2 Tbs. organic virgin coconut oil

3 Tbs. Sunny Paris (link is below)

Directions:

Put the spinach in the bottom of the cooker. Place chops on spinach. Add all other ingredients to the slow cooker.

Lid it, cook on low for 8 hours or on high for 5 hours.

Enjoy!

http://www.penzeys.com/cgi-bin/penzeys/results.html- link to Sunny Paris

Meat Bagel

Ingredients

• 1 ½ onions, finely diced
• 1 tbsp of butter/grass fed ghee/bacon fat etc.
• 2 pounds of ground pork
• 2 large eggs
• 2/3 cup tomato sauce
• 1 tsp paprika
• 1 tsp salt
• ½ tsp ground pepper

Instructions

1. Preheat the oven to 400 degrees F. Line a baking dish (like this one) with parchment paper.
2. Sauté the onions over medium heat with some cooking fat, like butter, grass fed ghee etc. Sauté until translucent. Allow the onions to cool before adding them to the meat.
3. In a bowl, mix all of the ingredients including the cooked onions. Mix well enough to evenly distribute the spices.
4. Divide the meat into 6 portions. Using your hands, roll a portion into a ball and then indent the middle, and flatten slightly to form the appearance of a bagel.
5. Place the bagel looking meat in the dish and repeat with each of the portions of meat.
6. Bake for 40 minutes or until the meat is fully cooked.
7. Allow the meat bagels to cool. Slice the meat bagel just like a regular bagel. Fill the meat bagel with topping such as tomato slices, lettuce, onions etc.

Enjoy!

Chicken Chili

Ingredients:
2 Tbsp Bacon fat
3 cloves garlic, minced
1 medium brown onion, chopped
2lbs boneless, skinless chicken breasts, cut into 1″ cubes
3 carrots, peeled, halved longways and chopped
4 celery stalks, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 can green chilies
1 can full fat coconut milk
4 cups chicken stock
2 tsp cumin
2 tsp smoked paprika
2 tsp chipotle chili powder
2 Tbsp fresh cilantro, chopped
pinch red pepper flakes
salt & pepper to taste
Instructions: Heat bacon fat in a skillet over medium heat. Saute onions and garlic until tender.
Transfer onion/garlic mixture to a crock pot.
Once all ingredients are chopped/measured, add to crock pot. Stir all ingredients together and combine well.
Cook on HIGH for 2 hours then reduce to LOW and cook for another 4-6 hours.
Serve into bowls, top with fresh cilantro and avocado slices.
http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschili9000.html- for the chili power.

Enjoy!

Gazpacho

http://www.penzeys.com/cgi-bin/penzeys/results.html- for the cayenne

 

Ingredients

• 4 ripe tomatoes, quartered
• 1 small onion, coarsely chopped
• 1 medium cucumber, peeled and coarsely chopped
• 1 sprig fresh parsley
• 1 clove garlic, peeled
• ½ cup cold water
• juice of 1 lemon
• sea salt (optional)
• freshly ground black pepper to taste
• cayenne (optional)
• 4 ice cubes

Instructions

1. Blend all ingredients in a blender or food processor until vegetables are chopped very small (not pureed).
2. Serve cold

Enjoy!

Slow Cooker Spring Beef Stew

1 ½ lb beef stew meat, cut into 1 ½ inch cubes

½ t Salt

½ t pepper

1 16 oz package frozen pearl onions

1 14.5 oz can diced tomatoes, drained

2 medium carrots, cut into 1 inch chunks

¾ c chicken broth or stock

1 c frozen peas, thawed

2 T fresh tarragon, chopped

1.  Sprinkle beef with the salt and pepper. Combine the beef, onions, tomatoes, carrots and chicken broth in a 5 to 6 qt slow cooker.  Cover and cook until the beef is very tender, about 6-8 hours on low or 4-5 hours on high.

2.  5 minutes before serving, add the peas and cook until heated through.  Add the tarragon right before serving.

Enjoy!

Crockpot Jambalaya Soup

Ingredients

• 5 c. chicken stock.
• 4 peppers – any color you want, chopped
• 1 large onion, chopped
• 1 large can of organic diced tomatoes (leave the juice)
• 2 cloves garlic, diced
• 2 bay leafs
• 1 lb large shrimp, raw and de-veined.
• 4 oz. chicken, diced
• 1 pkg spicy Andouille sausage
• 1/2-1 head of cauliflower
• 2 c. okra (optional)
• 3 tbsp Cajun Seasoning* (see below for how-to or use your own)
• 1/4 c. Frank’s Red Hot (or hot sauce of your choice)

How to Make Your Own Cajun Seasoning (from Emeril!):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• (Yields about 2/3 c.)

Instructions

1. Put the chopped peppers, onions, garlic, chicken, cajun seasoning, Red Hot, and bay leafs in the crockpot with the chicken stock.
2. About 30 minutes before it’s finished, toss in the cut up sausages.
3. While this is cooking quickly make cauliflower rice by pulsing raw cauliflower in the food processor until it resembles rice.
4. For the last 20 minutes, add in the cauliflower rice and the raw shrimp. Note: You can choose to quickly steam the cauliflower rice in the microwave and serve the jambalaya OVER it as well.
5. Enjoy clear sinuses!!penzeyscajunspicy

Cooker Beef Stew

Ingredients:
4 Cups Kale or other greens, washed & chopped
2-3 lbs of a cheap cut of grass-fed beef – the more fat the better – like chuck roast or rump
8 oz tomato paste
12 cloves of garlic, peeled
1/2 T cayenne pepper (adjust to taste)
Salt & pepper to taste
3 Tbs. coconut aminos (or soy sauce)
1 medium onion, diced
4-6 cups assorted root vegetables – carrots, rutabaga, radishes, fingerling potatoes (for the non-paleo boy), whatever you can get
32 oz of broth (I typically use Trader Joe’s vegetable broth because it has no sugar)
Directions:
Put the kale into the bottom of the slow cooker. Cut the beef into large pieces (I usually cut it into 6 – if you cut it into more, you’ll probably want to decrease the cooking time a bit. Spoon tomato paste on top of beef, and sprinkle the garlic cloves around the pieces. Put the rest of the ingredients into the slow cooker. Lid it and cook on low for 8-9 hours.

Enjoy!