Articles with 'butter'


Celery Root Mash

 

22004734_m

  • 2 celery roots (celeriac), peeled and chopped
  • 2 medium potatoes, peeled and quartered
  • 1/2 tsp. sea salt
  • 2 cups water
  • 3-4 tbsp. butter

Put water, celery root, potato, and sea salt into a pot. Bring to a boil and cook on high heat for 12-15 minutes or until vegetables soften. Remove celery root and potatoes from the pan (drain the liquid) and place into a large bowl. Add butter and mash vegetables with a potato masher until you achieve desired consistency. Season with a couple pinches of sea salt.

(3 votes, average: 4.00 out of 5)
Loading ... Loading ...

Lamb Stew with Winter Vegetables

 
  • 1 tbsp. butter or olive oil
  • 8-12 oz. pastured lamb stew meat, cubed, seasoned with salt, pepper and cumin
  • 2 onions, peeled and quartered
  • 3 garlic cloves, peeled and chopped
  • 4 cups water or stock
  • 1 cup organic red wine
  • Dash of cardamom
  • Dash of cinnamon
  • 1 tsp. dried rosemary
  • 2 carrots, chopped into 2-3 inch pieces
  • 1 parsnip, chopped into 2-3 inch pieces
  • 1 medium potato, chopped into 1-2 inch cubes
  • 2 collard green leaves, chopped into bite-sized pieces
  • 1 tsp. sea salt
  • 1/8 tsp. freshly ground black pepper
  • Parsley

In a soup pot, sear lamb cubes until lightly browned. Add onions and garlic and cook 2-3 minutes.

Add stock, red wine, dried rosemary, cardamom, cinnamon and bring to a boil.

Cover and reduce heat to medium/low for 45 minutes.

Add carrots, parsnip, and potato and cook 30-40 minutes.

Add collard greens, sea salt and black pepper and cook an additional 5-10 minutes.

Season with chopped parsley.

(3 votes, average: 5.00 out of 5)
Loading ... Loading ...

Autumn Crumble

 
  • 3 pears, cored and diced
  • 3 apples, cored and diced
  • 2 tbsp. lemon juice
  • 2/3 cup rolled oats
  • 1 cup all purpose flour (or other flour)
  • 1/2 cup granulated maple sugar or other sugar
  • 1 tsp. allspice
  • ½  tsp. sea salt
  • 6-8 tbsp. butter softened

Preheat oven to 375. Place diced pears and apples into a 9×12 casserole dish with lemon juice.  Combine flour, oats, maple sugar, allspice and sea salt.  Work softened butter into the flour mixture until it looks like rocky crumbs. Top fruit with crumb mixture. Bake 40-45 minutes or until golden brown and bubbling.

(10 votes, average: 3.50 out of 5)
Loading ... Loading ...

Asparagus and Goat Cheese Frittata

 

  • 1 tbsp. olive oil
  • 1 shallot, peeled and minced
  • 5-6 asparagus spears, woody stems removed
  • 1 tsp. fresh thyme
  • 1-2 tbsp. butter
  • 6 pastured or organic eggs, beaten
  • Sea salt
  • Freshly ground black pepper
  • 1/4 ounce goat cheese, sliced thin

Preheat oven to 350°. In a small frying pan, saute shallot, asparagus and thyme 1-2 minutes on medium heat. Add butter and melt. Pour eggs on top of veggies. As the eggs begin to set, use a wooden spoon to gently pull eggs into the center of the pan, allowing liquid to go toward the edges of the pan. Do this 1-2x. Season with sea salt and black pepper. Top with slivers of goat cheese. Place frying pan into the oven for 10-15 minutes or until eggs puff up and set completely.

(8 votes, average: 3.63 out of 5)
Loading ... Loading ...

Mineral Rich Mushroom Soup

 

 

  • 1 tbsp. butter
  • 2-3 shallots
  • 4 cups turkey stock (or chicken stock)
  • 3-4 leaves tarragon
  • 8 oz. fresh cremini mushrooms, chopped (approx 4 cups) – cremini are baby portobellos
  • 4 oz. fresh shitake mushrooms, chopped (approx 2 cups)
  • 1 tsp. sea salt
  • Fresh chives, minced

Saute shallots in butter 2-3 minutes.  Add fresh mushrooms, stock, tarragon, and sea salt (if you are using dried mushrooms remember to soak the mushrooms in water and soften before using).  Bring to a boil.  Cover and cook on medium heat 5-7 minutes.  Remove shallots and mushrooms from soup and puree in a food processor or blender until smooth. Add back to broth. Garnish with fresh chives.

Want more? Get this and other recipes in Andrea’s Book:
Health Is Wealth – Make a Delicious Investment in You!

(2 votes, average: 5.00 out of 5)
Loading ... Loading ...

Apple Crumble

 


Filling:

  • 4 apples, cored and diced
  • 1/3 cup apple juice
  • Juice of 1 lemon

Topping:

  • ¾ cup whole grain all purpose flour
  • 1/2 cup rolled oats
  • 1/3 cup maple sugar
  • 1/2 tsp. allspice
  • 1/4 tsp. sea salt
  • 5-6 tbsp. butter

Preheat oven to 375.  Place diced apples in a 9×9 casserole dish with apple juice and lemon juice.  Combine flour, oats, maple sugar, allspice and sea salt.  Work butter into the flour mixture until it looks like crumbs. Top apples with crumb mixture. Bake 40-45 minutes or until golden brown and bubbling.

(9 votes, average: 1.44 out of 5)
Loading ... Loading ...

Minestrone Soup

 

 

  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 1 leek, cleaned and chopped
  • 3-4 garlic cloves, peeled and diced
  • 5 cups bone stock (beef or chicken)
  • 2 carrots, sliced into 1/4 inch rounds
  • 1 summer squash, sliced into 1/2 inch rounds
  • 2 tomatoes, seeded and diced or 1/2 can diced tomatoes
  • 1 1/2 tsp. sea salt
  • 1 tsp. dried thyme or 1 tbsp. fresh thyme
  • 1/2 cup kamut elbow pasta (or other pasta)
  • 1 1/2 cups kidney beans, cooked
  • 2-3 swiss chard leaves, chopped
  • 2 tbsp. parsley, minced

Saute leek in butter and olive oil 2-3 minutes. Add garlic, carrots, squash, tomatoes, bone stock, sea salt and thyme. Cover and cook on medium high heat for 7-10 minutes. Add pasta, cooked kidney beans, and Swiss chard. Cook an additional 7-10 minutes. Garnish with parsley.

(3 votes, average: 1.00 out of 5)
Loading ... Loading ...

Baked Cremini Mushroom and Cheese Empanadas

 

Yield 24 empanadas.

Dough

  • 1¼ teaspoons sea salt
  • 3 cups all purpose flour
  • 3½ ounces natural lard (butter or coconut oil)
  • 2/3 cup cool water

Place flour and salt into a mixing bowl. Drop in pieces of lard and break up into small pieces. Work in the flour until it resembles small crumbles. Slowly add in water and mix until dough forms. Turn dough onto a lightly floured surface and knead until smooth. Form into a disk, wrap in plastic and refrigerate until cool, at least 30 minutes.

Empanada Filling

  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 1 onion, peeled and minced
  • 6 oz. cremini mushrooms, minced
  • ½ tsp. dried tarragon
  • 1 tsp. fresh thyme
  • 3 tbsp. white wine
  • Sea salt and black pepper
  • 6 ounces gouda cheese, grated
  • 1 egg, lightly beaten with 1 tbsp. water

Heat oil and butter in a skillet. Add onion and sauté 1 minute. Add mushrooms, tarragon and thyme and sauté until wilted (5-7 minutes). Add wine, sea salt and black pepper and cook until wine evaporates (2-3 minutes).

Procedure:
Preheat oven to 375°. Roll dough as thin as possible. Cut into 3 inch circles. Place grated cheese toward the center of each circle and top with mushrooms and onions. Leave a ½ inch border around the edges of the dough. Brush egg onto the edges of the dough. Fold dough over to make a half circle and crimp edges. Press a fork onto the edges to create grooves. Lightly brush the outside of the empanada with egg/water mixture. Bake 20 minutes or until lightly browned.

(8 votes, average: 2.88 out of 5)
Loading ... Loading ...

Weekend Frittata

 

  • 1 slice of bacon
  • 2 shallots, minced
  • 1 small Yukon gold potato, sliced thin
  • ½ tbsp. olive oil
  • ½ tbsp. butter
  • 5-6 eggs
  • 1 tsp. fresh thyme
  • Sea salt
  • Freshly ground black pepper
  • Parsley, minced

Preheat oven to 350°. In a frying pan, cook bacon until crispy. Remove bacon from the pan, dice and set aside. Saute the shallots in the bacon fat and season with a pinch of sea salt. Remove shallots from the pan. Add the potato, season with sea salt and pepper, and cook in the bacon fat until lightly browned. Remove potato from the pan and discard remaining bacon fat. Heat ½ tbsp. olive oil and ½ tbsp. butter in an oven-proof frying pan. Add eggs and thyme and cook until slightly thick. Add sautéed shallots and potatoes into the egg mixture. Top with chopped bacon pieces. Place frying pan into the oven for 10-15 minutes. Garnish with minced parsley.

(11 votes, average: 3.09 out of 5)
Loading ... Loading ...

Caramelized Onion Soup

 

  • 3-4 large onions (Vidalia, yellow, white, or red), peeled and diced or sliced into half moons
  • 1 tablespoon duck or chicken fat, olive oil, or butter
  • 2 garlic cloves, peeled and minced
  • 1/3 cup Mirin rice cooking wine (or any sweet white wine)
  • 5 cups duck stock or beef stock
  • 1 tbsp. fresh thyme or 1 tsp. teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon sea salt
  • Whole grain bread
  • Grated Gruyere Cheese (or cheese of your choice)

In a skillet over low heat, sauté onions in duck fat for 10-15 minutes.

Stir the onions a few times to ensure they do not burn.

Add mirin and garlic, and continue cooking 15-20 minutes until onions caramelize and turn light brown.  Do not let them burn.

Add stock, thyme, bay leaves, and sea salt, and bring to a boil.

Cover and reduce heat to medium-low for 15 minutes.

Adjust seasonings if needed. Remove and discard bay leaves before serving.

Sprinkle grated cheese on top of individual pieces of bread and place into a heated oven (375-400 degrees). Bake five minutes or until cheese melts.

Put one slice of cheesy bread in each bowl of soup.

Want more? Get this and other recipes in Andrea’s Book:
Health Is Wealth – Make a Delicious Investment in You!

(11 votes, average: 3.82 out of 5)
Loading ... Loading ...