It’s Tuesday which means it’s Taco night in this house!
What you will need:
Lean Ground Beef
Taco Seasoning (Epicure)
Pico Picante Seasoning (Epicure)
Any vegetables you want. I went with Tomatoes, Red Pepper, Red Onion and Celery
Epicure spices are great, first you can understand all the ingredients in the bottle and they are low sodium!
Instead of having mine in a taco shell or wrap I decided just to have a salad. However, my Hubs and Nephew had theirs as a wrap and loved it!
Alright now to cooking:
Brown the Ground Beef with the Taco Seasoning (about 2tbsp) and the Pico Picante Seasoning (about 2 tbsp as well. The Pico Picante Seasoning is spicy so just adjust the amount to your heat level. Taste as you go until you get it to the right flavour!
In a bowl combine the shredded cabbage and vegetables with the chopped cilantro, Jalapeño and lime juice. Again taste as you go (I threw in a little sprinkle of the Pico Picante Seasoning just to tie it all together!)
Plate your salad with the ground beef on top and mashed Avocado!
This dish to me might be the perfect winter comfort food! This would be a great dish to make for friends and family. It can be made well in advance, leaving you more time to enjoy your company.
This recipe is from Julia Child’s Cookbook, “Mastering the Art of French Cooking”. The recipe calls for stewing beef, however we used Beef Shanks instead and it was delicious!
Whenever possible we like to buy our meat or produce directly from the farm. I like knowing where the product is coming from and also knowing the quality as well. We purchased our Beef from an Alberta farm called Rose Ridge Farms. Check out their website for all of the products that they provide.
If you are going to try out this recipe give yourself plenty of time. You do not want to rush anything. Plus the great thing about this is the longer the dish cooks the better it gets! Slow and Steady!
Ah Fall…the leaves are turning colours and it is starting to get cool out. On Sunday I woke up, was in the mood to bake something and came across a recipe for Ginger Snap Cookies. Even better, I had all the ingredients and didn’t have to go to the store! I changed a few things up and I was really happy with how they turned out!
What you will Need:
2 Cups Cloud 9 All Purpose Baking Mix
1/4 Tsp. Salt
2 Tsp. Baking Soda
1 Tsp. Cinnamon
2 Tsp. Ground Ginger
1/2 Cup Coconut Oil
1 Cup Coconut Sugar
1/2 Cup Molasses
Preheat your oven to 350F. You will need 2 mixing bowls (one for dry ingredients and one for wet). Combine the flour, Salt, Baking Soda, Cinnamon and Ground Ginger in bowl and set aside. In another bowl add the Coconut Oil, Coconut Sugar, Egg and mix with an electric mixer until well combined. Add in the Molasses and mix well to combine. Slowly start to add in the flour mixture until you have a firm cookie dough. Cover the bowl and let it sit for 10 minutes. Using a spoon make rounded balls and place on the cookie sheet. The recipe said to roll the cookies in sugar and then flatten. Instead I put them out on the cookie sheet, flattened the cookies and sprinkled them with a mixture of sugar and coarse sea salt. Put them in the oven and bake for 12 minutes (depending on your oven).
I am so happy with how these turned out! These are great for a quick breakfast with a smoothie or for a quick snack!
What you will need:
2 Ripe Bananas
1/2 cup of Honey (Next time I might try to use a little bit less and see if it makes a big difference taste wise)
1/4 cup of Almond Milk
1 tsp of Vanilla
1.5 tsp of Baking Powder
1 tsp of Baking Soda
1/2 cup of Organic Dark Chocolate Chips
1 cup of Gluten Free All Purpose Flour (I have the Cloud 9 Brand)
2 scoops of Arbonne Vanilla Protein Powder
Preheat your oven to 350F, grease your Muffin Pan with the Coconut Oil and set aside.
Take a large bowl and add remaining ingredients and mix well. Then spoon evenly into your muffin tin. Mine made enough for 12 muffins.
Put your muffins in the oven, mine took roughly 20 minutes but just keep an eye on them and change the time accordingly.
So I subscribe to this great food service called Hatchery Box, which every month sends out Tasting Boxes. Hatchery focuses on finding small farms or small food providers and then sends out samples for you to try! With this dish I used the Modern Gingham Cherry Preserves and the Red Duck Foods Curry Ketchup.
What you need:
– Modern Gingham Cherry Preserves
– Red Duck Foods Curry Ketchup
– Melvilles Ginger Beer (or use a non alcoholic one if you want)
– 4 Duck Legs
– Salt & Pepper
– Cocunut Oil
I love Braising Duck Legs or really anything for that matter. It is such an easy meal to have for a dinner party or for any night of the week! Now lets get to the details…
First you want to use a dish that you can use on your stovetop and then put it directly into your oven. Heat a small amount of Coconut Oil in your pan, you want to get this nice and hot. Season the Duck Legs with Salt and Pepper on all sides. Working quicly, sear the duck legs on all sides. Once you have this done, remove the pan from the heat and put in the chopped Shallots (I like to leave mine in pretty large pieces) and the garlic. I mixed together the Cherry preserves and the Curry Ketchup with a little bit of the Ginger Beer first and pour that all over the Duck Legs. Pour the remaining Ginger Beer into the pan, you want to make sure that you have a good amount of liquid in the pan but you don’t want the liquid to come up over the top of the duck legs. If you didn’t want to use beer you can use wine instead. At first you might think that there is too much liquid but trust me you’ll want. This helps to make sure that the meat won’t dry out while it is cooking and will take on those flavours. Put this all in the oven and thats that! Mine took roughly 1.5-2 hrs to cook. Duck can be very rich so I wanted to have ours with something really light and served them with sauteed vegetables…so good…
I have been seeing this recipe a lot on Pinterest so I thought I would give it a shot!
– 2 Avocados
– 4 Eggs
– Ground Pepper
– Kosher Salt
– Chili Pepper Flakes
First, preheat your oven to 400F. Then take your Avocado and slice in half and remove the pit. I then took a small spoon and just carved out a little bit more of the Avocado so more of the egg and whites will fit. Carve out more than you think you need to…trust me…
Then I just simply cracked my egg and pop it into the hole in the Avocado. I had to get rid of some of the egg whites because I didn’t make enough room in the Avocado (whoops!). Then I sprinkled Ground Pepper, Kosher Salt and Chili Pepper Flakes.
In my oven these took 26 min to cook. I also cooked up some bacon and it was a nice little breakfast!
I have always wanted to try making Beef Short Ribs. Every time I go to a restaurant and they are featured on the menu, that is typically what I would order. The same with Crab Cakes…but that’s a whole other conversation!
So I was at the Butcher Shop (which is conveniently located beside my office) and they had packages of Beef Short Ribs as a special. They don’t have them a lot so I grabbed the opportunity to get them and try to make them!
I looked around online and went through a couple of recipes, but either I din’t have everything needed or was going to take too much time. So I just did my own thing and they turned out AWESOME!
What you need:
– Beef Short Ribs
– Black Pepper
– Kosher Salt
– Coconut Oil
– White Onion
– Cherry Tomatoes
– Bottle of Red Wine
First things first get your oven on! I have a great Slow Cooker option on my oven so I put mine on the high setting. Grab a pan or pot, something with a good lid and that is also safe to put in the oven. I have an amazing pan from Epicure called the Everything Pan…the name is perfect because it is literally perfect for everything. I use it all the time. Get in a good amount of Coconut Oil and get it to a really good high heat. You want to now season the meat. Always try to make sure that your meat is at room temperature. I love fresh ground pepper so I use a little bit more and then put a good amount of kosher salt on them as well. Once the pan is at a good heat you want to sear the meat on all sides so that it has a good crust on the outside. Remove the beef from the pan and reduce the heat. Put in the chopped Onion and I also throw in some Garlic. Let the Onions cook for a little bit so that they soften up a bit. Once that is ready, remove it from the heat and put the beef back in the pan. Pour in your WHOLE bottle of wine. Which reminds me, Julia Child said that when cooking with wine, if you wouldn’t drink it then you shouldn’t cook with it. That has always stuck with me, so don’t be cheap and use a good one! Throw in a good handful of Thyme, the Cherry Tomatoes, put the lid on, throw it in the oven and WALK Away!
Mine stayed in the oven for about 6-7 hours and when I took them out, the meat just fell right off the bone. THEY were awesome! These would be really good served with garlic mashed potatoes or for an alternative have them on mashed cauliflower (my favourite!).