Green Chili with chicken
Roasted sweet potatoes
Green Chili with Chicken
Serves 6-8 people
1 large onion, peeled and large chopped
about 1 tablespoon clarified butter
3 cloves garlic, peeled and chopped in processor with chilis
4 poblano chiles, chopped in food processor
3 lbs Boneless skinless Chicken breasts (large diced) You can also use beef or tempeh
1 tablespoon whole cumin (dry pan toasted, ground)
1 tablespoon ground coriander (dry pan toasted, ground)
2 tablespoons dried oregano
1 quart vegetable stock
1 quart water
1 bunch celery, chopped
1/2 bunch fresh sage (or 3Tablespoons dried)
1/4 bunch fresh thyme
1 can white beans, or more
1/2 cup Wakame, broken up (dried seavegetable)
1/2 cup chopped shitaki mushrooms
1/3 cup coconut milk
2 bags frozen peas (pureed with 4 cups hot water)
1 bunch Collard greens, rough chopped with stems(you could add even more greens up to 3 bunches, try other winter greens too)
Sea Salt and pepper to taste
Garnish with:
Yogurt
1/2 bunch fresh cilantro, chopped
green onions
Lime juice
Green Tabasco
sliced jalapenos (for loads of heat)
In a large stock pot add the onion, poblano peppers, garlic and clarified butter and cook until softened, about 5 minutes. Add the Chicken and ground cumin, coriander, and oregano, and cook a few minutes longer. Add Stock and remaining ingredients except greens, and simmer for 30min-1hour. In the last 10 minutes of cooking add the greens then salt, pepper and lime juice to taste.
This is a bit of an ingredient intensive recipe for most. So here is a simplified version, (although not as flavorful and healthy as the above version
3 lbs ground meat (chicken, pork, etc...)
3 poblano chilis, chopped in food processor
3 jars green salsa
1 can white beans
1 quart vegetable stock
1 head celery, chopped
3 cups instant green pea soup (or 1 1/2 cups green split peas, will require longer cooking time)
1-3 bunches greens, chopped (collard, kale, etc...)
Season to taste with Sea Salt, pepper, green tabasco
Put everything, except greens, in a pot and cook minimum 30min. In the last 10 minutes of cooking add the greens then season to taste.
Green Chili relish
3 cloves garlic
3 poblano chilis (roasted or fresh)
2 tablespoon sweeter (honey, stevia, agave, or other)
1 tablespoon sea salt (or to taste)
3 tablespoons applecider vinegar or lime juice
About 3 Tablespoons olive oil
Blend all ingredients in a food processor or blender until desired consistancy, season to taste. For more heat add jalapenos. For more flavor roast garlic and peppers before processing.
Serves 6-8 people
1 large onion, peeled and large chopped
about 1 tablespoon clarified butter
3 cloves garlic, peeled and chopped in processor with chilis
4 poblano chiles, chopped in food processor
3 lbs Boneless skinless Chicken breasts (large diced) You can also use beef or tempeh
1 tablespoon whole cumin (dry pan toasted, ground)
1 tablespoon ground coriander (dry pan toasted, ground)
2 tablespoons dried oregano
1 quart vegetable stock
1 quart water
1 bunch celery, chopped
1/2 bunch fresh sage (or 3Tablespoons dried)
1/4 bunch fresh thyme
1 can white beans, or more
1/2 cup Wakame, broken up (dried seavegetable)
1/2 cup chopped shitaki mushrooms
1/3 cup coconut milk
2 bags frozen peas (pureed with 4 cups hot water)
1 bunch Collard greens, rough chopped with stems(you could add even more greens up to 3 bunches, try other winter greens too)
Sea Salt and pepper to taste
Garnish with:
Yogurt
1/2 bunch fresh cilantro, chopped
green onions
Lime juice
Green Tabasco
sliced jalapenos (for loads of heat)
In a large stock pot add the onion, poblano peppers, garlic and clarified butter and cook until softened, about 5 minutes. Add the Chicken and ground cumin, coriander, and oregano, and cook a few minutes longer. Add Stock and remaining ingredients except greens, and simmer for 30min-1hour. In the last 10 minutes of cooking add the greens then salt, pepper and lime juice to taste.
This is a bit of an ingredient intensive recipe for most. So here is a simplified version, (although not as flavorful and healthy as the above version
3 lbs ground meat (chicken, pork, etc...)
3 poblano chilis, chopped in food processor
3 jars green salsa
1 can white beans
1 quart vegetable stock
1 head celery, chopped
3 cups instant green pea soup (or 1 1/2 cups green split peas, will require longer cooking time)
1-3 bunches greens, chopped (collard, kale, etc...)
Season to taste with Sea Salt, pepper, green tabasco
Put everything, except greens, in a pot and cook minimum 30min. In the last 10 minutes of cooking add the greens then season to taste.
Green Chili relish
3 cloves garlic
3 poblano chilis (roasted or fresh)
2 tablespoon sweeter (honey, stevia, agave, or other)
1 tablespoon sea salt (or to taste)
3 tablespoons applecider vinegar or lime juice
About 3 Tablespoons olive oil
Blend all ingredients in a food processor or blender until desired consistancy, season to taste. For more heat add jalapenos. For more flavor roast garlic and peppers before processing.
Spice Roasted Sweet Potatoes
Spice roasted Sweet Potatoes
Serves 4-6 people
5 Large sweet potatos, quartered lengthwise
coconut oil
sweetener (honey, sucanat..)
sea salt
vinegar
cinnamon (go easy)
cumin
chili powder
garlic powder
black pepper
Let your creative jucies flow and just add the amounts of each you think you would like. In a big bowl toss all the ingredients to coat the potatos well (a little goes a long way). Lay skin side down on a flat cooking tray and bake for 45 minutes or more at 375F till they are soft inside and lightly browned on the outside.
Serves 4-6 people
5 Large sweet potatos, quartered lengthwise
coconut oil
sweetener (honey, sucanat..)
sea salt
vinegar
cinnamon (go easy)
cumin
chili powder
garlic powder
black pepper
Let your creative jucies flow and just add the amounts of each you think you would like. In a big bowl toss all the ingredients to coat the potatos well (a little goes a long way). Lay skin side down on a flat cooking tray and bake for 45 minutes or more at 375F till they are soft inside and lightly browned on the outside.
Coconut Honey Cornbread
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2 cups organic cornmeal (make sure it says "organic Cornmeal")
1.5 cups Oat flour (just grind up oatmeal)
1/2 cup Gluten free flour mix (try Bob's Red mill)
1/2 cup Sucanat ("SUgar CAin NATural" or other unrefined dried sweetener)
1/2 cup shredded dried coconut, plus more for topping
2 Tablespoons Baking powder
1/2 tablespoon sea salt
1 can whole coconut milk
4 pastured eggs
1/2 cup honey
1/2 cup coconut oil (warmed to a liquid)
1/2 cup organic Frozen corn, or more (thawed)
Preheat oven to 400F
Mix the dried ingredients together well. Whisk the coconut milk, eggs and honey together well, then add to the dried ingredients. Stir well then incorporate in the coconut oil. Lastly, stir in the whole corn. Batter should be like thick pancake batter not like bread dough, add more water to achieve this consistancy. Pour into a 9"X13" oiled pan and sprinkle coconut on top and bake for about 20-25 minutes untill done. Cool before slicing and share with those you love....
2 cups organic cornmeal (make sure it says "organic Cornmeal")
1.5 cups Oat flour (just grind up oatmeal)
1/2 cup Gluten free flour mix (try Bob's Red mill)
1/2 cup Sucanat ("SUgar CAin NATural" or other unrefined dried sweetener)
1/2 cup shredded dried coconut, plus more for topping
2 Tablespoons Baking powder
1/2 tablespoon sea salt
1 can whole coconut milk
4 pastured eggs
1/2 cup honey
1/2 cup coconut oil (warmed to a liquid)
1/2 cup organic Frozen corn, or more (thawed)
Preheat oven to 400F
Mix the dried ingredients together well. Whisk the coconut milk, eggs and honey together well, then add to the dried ingredients. Stir well then incorporate in the coconut oil. Lastly, stir in the whole corn. Batter should be like thick pancake batter not like bread dough, add more water to achieve this consistancy. Pour into a 9"X13" oiled pan and sprinkle coconut on top and bake for about 20-25 minutes untill done. Cool before slicing and share with those you love....
