hunt . gather . nourish: March 2013

PORK TINGA

THE TOOLS:

Slow Cooker

Food Processor

Spatula

Knife

Cutting Board

Can Opener

THE GOODIES:

[for the pork tinga]

1 large yellow onion, sliced into rings

2 lbs pork loin chop or pork shoulder (from a good meat source), cut into 1/2" cubes

28oz can diced fire roasted tomatoes

1 TBSP Adobo Sauce (more if life spicy)

3-4 Chipotles in Adobo, sliced

4 Garlic Cloves

Bouquet of Cilantro for flavor

salt/pepper

THE KNOW HOW:

1. Place the sliced onions on the bottom of the slow cooker

2. Add pork cubes on top of onion

3. In food processor, blend adobos, garlic, adobo sauce, tomatoes

4. Pour on top of Pork

5. Place bouquet of cilantro on top

6. Cook on low of 6-10 hours

7. Enjoy pork on its own or in a Coconut Flour Tortillas, Simple Slaw & Guac

STRAWBERRY BASIL COCONUT ICE CREAM

raw

roasted

ice cream cube

takes a bit of patience when processing

THE TOOLS:

Cookie Sheet

Cutting Board

Knife

Food Processor

Spatula

Pyrex or container with tight lid for storing ice cream

Ice Cube Trays x2

Potato Masher

THE GOODIES

2 Pints Strawberries, trimmed and sliced

1 Cup Full fat Coconut Milk

1 bunch fresh Basil (optional)

1 tsp almond or vanilla extract

1 tsp cinnamon

THE KNOW HOW:

1. Preheat oven to 350 degrees f
2. Lay strawberries on sheet tray and lay basil leaves on top
3. Bake for 25 minutes or until the berries are oozing and caramelized
4. Reserve 1/3 of strawberries for later & transfer the rest to a bowl and mash them
5. Pour in can of coconut milk and mix with tsp almond or vanilla extract and cinnamon until combined
6. Pour into ice cube trays and freeze for 2-3 hours until hard, but not solid
*shortcut if you have an ice cream maker, use it!
7. Transfer ice cream cubes to food processor and blend until smooth, ice cream consistency
8. Fold in Strawberries.
*some say this is not sweet enough, so you may add drizzle of honey on top when serving

Makes apx 2 cups and best served immedietly.

CAULIFLOWER MASHERS

You will never go back to Potatoes again!

THE TOOLS:

1 Medium Sauce Pot

Cutting Board

Knife

Food Processor

THE GOODIES:

1 Head Cauliflower, washed and trimmed, florets separated and removed from stems

3-5 cloves garlic, depending on intensity desired

salt

2 tbsp ghee

1/4 tsp nutmeg

1/4C veggie stock

pepper/salt

THE KNOW HOW:

1. Fill pot 1/4 of the way with water and bring to a boil
2. Add cauliflower and garlic, boil until cauliflower is tender (apx. 10 minutes)
3. Drain and dump into food processor and puree until smooth adding enough veggie stock to get things moving (careful as you still want these mashed potato consistency, not runny)
4. Season with nutmeg & Pepper and eat

Serves 4
Pairs well with any meat, especially Dutch Oven Chicken

LOCAL EGGY QUICHE

Slice of heaven

I dig local chicks

Sauteed B vitamins

One step closer to Quichy perfection

THE TOOLS:

10" pie pan/spring-form pan or even square pan works

2 Mixing bowls

Medium Frying Pan

Spatula

Whisk

THE GOODIES:(organic/local where possible)

[For the crust]

Coconut or Ghee to grease the pan & Fingers

2 C Almond Flour/Meal

2 eggs

2 egg whites

optional handfuls

raw sunflower seeds

chia seeds

flax seeds

[For the filling]

12 large local eggs (Laid Back Ranch in Norwood or Indian Ridge Farm)

2 large leeks, chopped

1 large shallot, chopped

8 oz jar roasted red peppers, sliced

3 handfuls Spinach

1 package nitrate free bacon (Applegate Sunday Bacon is delicious)

Pepper/salt

THE KNOW HOW:
1. Preheat the oven to 375 degrees F
2. In mixing bowl, beat the eggs, add in almond flour and seeds until "dough" forms
3. Press the dough into a greased pan and press with fingers until dough is uniform, pushing dough from center of pan out and up the sides.
Tip: helps to use oiled hands to keep dough from sticking to fingers.
4. Poke crust with fork so bubbles do not form.
5. Bake crust for 10 minutes or until lightly golden
6. Fry the bacon over medium heat until desired crispiness, chop once cooled
7. In same pan over medium heat, saute leeks, shallots until translucent
8. Add roasted red peppers and Spinach and cook just until spinach is reduced by half
9. Evenly distribute leeks/shallots/spinach/bacon/peppers on top of baked crust
10. In mixing bowl, whisk eggs and season with a scant of salt/pepper
11. Pour eggs into pan and bake for 25-3o minutes or until center is slightly set (still a little jiggly, but not loose).
12. Allow to cool
*serve with Romesco Sauce

SIMPLE SLAW

Slaw!

THE TOOLS:

Food Processor

Mixing Bowl

Spatula

Jar for mixing dressing

THE GOODIES:

1/2 head green cabbage & 1/2 head of purple cabbage, cut enough to fit in top of food processor

1/4 Red onion

3 medium sized carrots, peeled, tops removed and ready to shred

1 bunch of radishes, trimmed

[for the dressing]

1/4-1/2 C Extra Virgin Olive Oil

3 TBSP Apple Cider Vinegar

handful of cilantro, minced

1 garlic clove, minced

pepper/salt(optional)

THE KNOW HOW:

1. Shred cabbages, radishes, carrots & onion
2. Transfer to a bowl
3. Shake all dressing ingredients in a jar until mixed to taste
4. Toss into the cabbage mix and eat alone or with Pork Tinga
*Tastes better the longer it marinates.

Serves a lot!

DUTCH OVEN CITRUS CHICKEN

When life hands you a lemon, make chicken

MISE EN PLACE

Dutch oven chicken is a sunday favorite

THE TOOLS:

5 QT Enameled cast iron Dutch Oven (I have a Lodge)

Knife

Cutting Board

THE GOODIES:

4 Chicken breast, split with skin on

1 Lemon, sliced (can use orange too)

2 TBSP minced ginger

1 yellow onion, sliced

bundle of herbs (thyme, rosemary, sage), whatever is fresh in the fridge

2 cloves of garlic, minced

1/2 C Veggie Stock (low sodium, organic)

Extra Virgin Olive Oil

THE KNOW HOW:

1. heat the dutch oven over medium heat and add drizzle of oil
2. Place Chicken breasts skin down in bottom of pan and brown (apx. 5 minutes)
3. Flip over and add lemons, ginger, garlic, onion and herbs to the top.
4. Add stock, cover and simmer for apx 1 hour or until chicken is cooked all the way through.
* this can be done in slow cooker as well and cook while you are away

Serves 4 and pairs well with Cauliflower Mashers & a ladle of the chicken jus from the dutch oven.

COCONUT FLOUR TORTILLAS

Coconut is the new corn

THE TOOLS:

Food Processor

small skillet

Spatula

Measuring Cups

THE GOODIES:

1/4C Coconut Flour

1 C egg whites

1/4C unsweetened coconut milk (almond milk works too)

1/2 tsp cumin & garlic

1/4 tsp salt & cayenne

Ghee for frying

THE KNOW HOW:

1. Blend all ingredients in the processor for 20 seconds until smooth and let sit for 10 minutes until coconut flour hydrates.

2. Heat the skillet over medium heat and add oil to coat the pan

3. Using a 1/4 C measuring cup, pour batter into skillet, tilting the pan to evenly distrubute the batter (us can also use the bottom of the measuring cup to move it around the pan) *same technique as making crepes.

4. Once easily releases from pan, flip and cook for another minute on other side.

5. Repeat with rest of batter.

Makes apx 6-8 depending on size you come out with

Goes well with Pork Tinga

Spring Break Kitchen

First of all, a huge thank you to Josh Biard from FIT Telluride for dropping 2 hours worth of knowledge to an amazing crowd of curious locals on why kicking the grains, gluten and dairy from daily life is worth it. Thursday night's first informational seminar at the library was a blast and it could not have been done without all of the health conscious locals out there. So a big thank you to all of you who came with an open mind and an appetite.

As promised, I am posting all of the recipes from the event, Spring Break Kitchen, for all of you to nosh on at home. I will post each separately so it is easier to follow. Find the overall menu listed below with links to the recipes.

I hope they inspire you to try a month without the grains, gluten and dairy and if you have not already, join the weight loss challenge to win a pair of limited edition New Belgium Skis. (If you do not live in Telluride to weigh in, arrangements can be made for you to enter remotely). Email me at hunt.gather.nourish for more information on the challenge.