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Recipes
Tasty Beef Chili with Liver
By npstahl@gmail.com
Original recipe from Kayla Grossman of Radiant Life
- 1 1/2 lb ground beef
- 1 cup beef or chicken stock (I used homemade bone broth)
- 28 oz canned diced tomatoes or 10-12 whole tomatoes, diced (I used canned)
- 1/4 cup tomato paste
- 1/4 cup red wine (optional) (I did not use)
- 1 tablespoon red palm oil or ghee (I used Palm oil)
- 2 large green peppers, seeded and chopped
- 1 large onion, chopped
- 3 cloves garlic, mashed
- 3 tablespoons desiccated liver powder (I used beef liver as explained above)
- 2-3 tablespoons chili powder (depending on how spicy you like it)
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1/2 tablespoon paprika
- 1 tsp cinnamon
- 1/4 tsp cayenne pepper (optional for extra heat) (I did not use this)
- Unrefined salt and pepper to taste
How to Toast Nuts
By npstahl@gmail.com
Toasting nuts adds crunch and intensifies their flavor
- Desired amount of
- Pecans or Walnuts
Standing Rib Roast
By npstahl@gmail.com
Update for 2015 - new and improved recipe from Kroger
- From Kroger:
- 7 lb standing rib roast
- Oil
- Salt
- Pepper
- 2-3 T minced garlic
- From Rita:
- 1 (5-pound) standing rib roast
- Up to 1 tablespoon House Seasoning
- House Seasoning:
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
- You could just mix up a smaller amount for this recipe:
- 2 t salt
- 1/2 t black pepper
- 1/2 t garlic powder
- This will equal 1 tablespoon. Could even make less: 1 t salt, 1/4 t blk pepper, 1/4 t garlic powder
Cashew Cheese Sauce
By npstahl@gmail.com
From Joy Bauer. Vegans rejoice! If you're looking for a "cheese" sauce that's sure to please even the pickiest eate...
- 1.5 cups cashews
- 1/2 cup cooked cannelini beans
- 1/2 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon dried rosemary
- 1 cup water (more or less depending on desired consistency)
Mock Zucchini Crab Cakes
By npstahl@gmail.com
From Rita. Highly requested recipe
- 2 cups packed coarsely grated zucchini, unpeeled
- 1 small onion, finely chopped
- 1 cup Italian breadcrumbs
- 1 tablespoon mayonnaise
- 2-3 teaspoons old Bay seasoning
- 1 large egg, beaten lightly
- Salt and pepper to taste
Cheese - Sea Salt & Black Pepper Cashew Cheese (dairy-free)
By npstahl@gmail.com
From The Virgin Diet Cookbook Crumble into a salad, snack on with vegetables, or add to a wrap
- 1 1/2 cups raw cashews
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon ground coriander
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
Salpicon for a Crowd (Mexican cold brisket)
By npstahl@gmail.com
From Lindsey Gremont, Homemade Mommy website
- 3 lbs. beef brisket
- 2 onions, 1 halved, 1 chopped
- 1 large carrot, quartered
- 1 stalk celery, quartered
- 4 cloves garlic
- 1 cup homemade beef stock
- 1 cup chopped fresh cilantro, separated into two halves
- 1 1/2 cups chopped tomatoes (or 1 12 oz can whole tomatoes), for cooking the brisket
- salt and pepper to taste
- 1 large tomato, diced, reserved for the cold salpicon
- 1 4-ounce can chile chipotle in adobo sauce, drain chipotle chili and chop, reserve sauce
- 1/4 cup extra virgin olive oil
- 1/4 cup raw apple cider vinegar
- 1/2 pound Jack cheese, cut into 1/4 inch cubes
- 2 large avocados, sliced lengthwise