This is adapted from "Cooking Provence," by Antoine Bouterin, and is super delicious and fairly simple.
For the dressing (makes a little extra):
2 tbsp. Dijon mustard (prepared, without sugar)
2 tbsp. cider vinegar
Salt and freshly ground pepper to taste
6 tbsp. extra virgin olive oil
For the chicken:
3 tbsp. or so, refined coconut oil
6-8 chicken thighs, no bones or skin for this dish
Salt and freshly ground pepper, to taste
For the rest of the salad:
This is my favorite way to make lamb ribs; it works with Denver ribs, short ribs, riblets, or any other. I use another sheet pan to cover the meat during cooking, but you could use aluminum foil.
3-4 lbs. of ribs, depending on how many people you're feeding (I find that each of us can devour one rack of Denver ribs)
Salt and pepper
Lay the meat on a sheet pan, fat side up, and sprinkle with salt and pepper. Cover the pan, and roast at 300f for about two hours, until everything is looking delicious and tender.
This is based on a recipe from The Grassfed Gourmet, which promised really tender meat, perfect for leftover cold-chicken lunches. Except that our chicken was a REALLY tough bird, so I cooked it around the clock. Probably if you have a tender one, then you should try 8 hours or so. The meat was delicious! And the vegetables and juices were good too.
I made this yesterday, slightly adapted from Elana's Pantry (oh what a beautiful blog that she maintains!) I want to make it every week now--it's easy to make ahead, feeds five or six people, and has fantastic taste.
I based this recipe on Patty's http://www.lovingourguts.com/hootenanny-pancakes-2/ , and everyone in this family loves it. To our now-very-sensitive taste buds, it is like a decadent dessert. ;) Which is kind of is! I have made it deliciously buttery, or nearly as deliciously dairy free--and you can make your own version quite easily, I'm sure.
I recently adapted this recipe and we liked it a lot; serves four sparsely.
MEATBALLS:
1 lb. ground beef
1/2 c. shredded carrots
2 cloves minced garlic
few sprigs parsley, minced
1 egg
3/4 tsp. salt
1/4 tsp. pepper
1/2 c. parmesan cheese, shredded (optional)
This was SO so good, even though I adapted the recipe (to eliminate the flour used in the original recipe, for dredging the fish, and then to eliminate the dredging/frying step entirely). I think the breading could be improved, actually (the spectacular part of this recipe is the sauce, which tastes great over plain old unseasoned, non-breaded cod filets); my friend had an idea to use partially-ground sesame seeds mixed with coconut flakes, which might be less-dense than the macadamias I used.
Lately I've been trying to make a large pot of stew once per week that can be stored in four half-gallon jars; we heat one jar's worth and divide among four people each morning for breakfast. This stew was better than most I've been making, and is dead easy (at least considering how much you get). I adapted the recipe from "Cooking Provence," by Antoine Bouterin
This recipe is actually adapted from the cookbook "Cooking Provence," by Antoine Bouterin, but Tony is the one who told us about it. And it's SO good! Worth the little extra work and the slightly longer ingredients list. For the final cooking, you can simmer on the stove, dump everything into the crockpot and forget about it, or transfer to an ovenproof pot and bake in the oven at 325f for about two hours, covered. All the vegetables can be cut into bite-size pieces, for a very appealing and easy-to-eat dinner (or breakfast!).
This is actually a recipe that my brother found by googling, but my boys refer to them as "Uncle Jake's Koftas" and they are really, really delicious--maybe better than the other recipe I have. They are delicious little spiced meatballs that are fantastic when dipped in a simple yogurt sauce. In our house, this recipe serves two.
2 T. chopped fresh cilantro
2 T. minced onion
2 T. yogurt
1 tsp. cumin
1 tsp. coriender
1 tsp. turmeric
2 tsp. minced garlic
1/2 tsp. salt
1/4 tsp. pepper
1 lb. ground lamb