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January 12, 2013

Lamb Tagine with Apricots

Lamb Tagine with ApricotsThis lamb tagine recipe is a super-simple, yet delicious GAP/SCD and Paleo recipe. Lamb, apricots and oranges are a classic Moroccan combination.

Serves:  10

Prep time:  20 minutes

Cook time:  30 minutes

Ingredients

  • 2-1/2 pounds ground lamb
  • 2 large onions (peeled and diced)
  • 4 cloves garlic (peeled and minced)
  • 6 large oranges (freshly zested and squeezed)
  • 1 teaspoon cinnamon (I prefer Celyon cinnamon)
  • 1-1/2 cup dried apricots (cut into strips)
  • 3-1/2 tablespoons fresh mint (for garnish)

Directions

Heat skillet over medium heat. Add lamb and cook until lightly brown.

Add in onions and sweat, about 5 minutes. Add in garlic and cook for 1 minute.

Add in remaining ingredients. Reduce heat to low, cover and cook for 15-20 minutes.

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November 12, 2012

Chicken Charmoula

Chicken CharmoulaI love this Moroccan-inspired chicken charmoula! Its light, tangy flavor is a tasty way to get some extra greens into your diet.

You can use it for more than just chicken by using it for  lamb, beef and tempeh.

Serves:  4

Prep time:  15 minutes

Cook time:  15 minutes

Source: Peter Berley

Ingredients

  • 1/3 cup lemon juice (freshly squeezed)
  • 1/2 cup fresh flat-leaf parsley
  • 1/2 cup fresh cilantro
  • 4 cloves garlic
  • 2-1/2 teaspoons sea salt
  • 2 teaspoons ground cumin seeds (preferably toasted and freshly ground)
  • 1 teaspoon coriander seeds (preferably toasted and freshly ground)
  • 1 teaspoon sweet paprika
  • 1 teaspoon turmeric
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup extra-virgin olive oil
  • 1lb pasture-raised chicken (cubed)

Directions

Place all ingredients except for chicken into a food processor or blender. Blend until smooth. Pour into a coverable container.

Place chicken into charmoula mixture; mix well. Marinate 2 hours or overnight.

Cook in large skillet until chicken is done, 10-15 minutes.

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November 11, 2012

Easy French Lentils

Easy French LentilsFrench lentils are a great staple to keep on hand.

They’re easier to cook than other legumes (other than peas) because they don’t require soaking ahead of time.

I often use lentils and other legumes in place of grains because, if prepared properly, they’re often easier to digest and contain a sizable amount of protein.

Serves:   4

Prep time:  10 minutes

Cook time:   30 minutes

Ingredients

  • 1 teaspoon ghee or coconut oil
  • 1 medium onion (small dice)
  • 2 medium carrots (diced)
  • 2 medium celery stalks (diced)
  • 2 or more cloves garlic (minced)
  • 2 bay leaves
  • 1 cup French lentils (small greenish/black)
  • 2-1/2 cups water or homemade stock
  • 2 tablespoons fresh parsley (minced)
  • 1/2 teaspoon sea salt

Directions

Melt ghee or oil in a medium skillet; saute’ onion, carrots, celery and garlic.

In a medium pot, bring water or stock to a boil, then add bay leaves and French lentils.

Cover, lower the flame and simmer French lentils for about 25 minutes or until done. Drain excess water and stir in sauteed vegetables. Season with sea salt. Garnish with fresh parsley.

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