Lentil Stew with Roasted Beets and Carrots

I found a cool blog about food through PBS, and this recipe looks awesome! 

 Kitchen Vignettes  For her recipe visit her site on PBS. 

Beets and carrots, (like all cruciferous veggies also) need to be cooked in order for us to absorb the nutrients.  I have changed her oriogial recipe to reflect healthier practices, like sautéing in butter, more seasonings.

• 2 1/2 cups  lentils
• About 1 dozen (1 large bunch) medium-small carrots, with their tops on
• 1 large onion- diced
• About 1 dozen (2 large bunches) medium-small beets
• 2 Tablespoon butter
• 1 1/2 quarts traditionally made beef stock
• 1 Tablespoon cumin
• 1 teaspoon turmeric
• 1 Tablespoon garlic- minced
• 1 Tablespoon thyme
• 1 Tablespoon minced fresh ginger
• 1/2 cup chopped carrot tops
• 3 Tablespoon ketchup
• Grated zest of one organic lemon

1. Remove the leafy tops from the carrots and beets. Reserve the carrot tops. (Beet greens can also be kept as they are extremely nutritious and delicious). Wash and scrub the carrots and beets, removing any soil, leaving their skins on. Place the whole carrots and beets in a large French oven or enameled iron pot and mix in the 3 Tablespoons butter, fully coating the vegetables in butter.
2. In a 375 F oven, roast the vegetables for about 30 to 45 minutes, until tender when pierced with a fork. If you wish, once the beet are cool enough to handle, you can remove the skins from the beets by gently rubbing them off with your fingers.
3. Caramelize onions in 2 Tablespoons butter until golden, about 30 minutes.  Add garlic, sauté’ another 5 minutes.  Add seasonings and sauté about 5 minutes more, until the spices are nice and toasted.
4. Meanwhile, rinse the lentils and check them for small pebbles, then place them in the pan with the onions.  Cover them with stock and bring to a simmer.
5. Simmer on low to medium heat, covered, for about 30 to 40 minutes, until tender but not falling apart or turning mushy. (Add stock if necessary through the cooking). Drain the lentils and place them in a large shallow serving bowl.
6. Add ketchup, tomato paste, adjust seasonings.   Simmer another 1/2 hour.
7. Place the roasted carrots and beets on top to serve.

Millie’s Kickin’ Chili

I’ve been working on my chili recipe for years, decades even…I think I finally have it as good as I can get it!  Enjoy!

Serves 12 people generously

4 pounds grass fed hamburger or ground bison
2 Tablespoons butter
2 Tablespoons bacon fat
3 large onions- diced
3 Tablespoons chili powder
3 Tablespoons cumin
1 Tablespoon Smoked Salt
1 teaspoon cayenne
2 teaspoons finely minced jalapenos
1 teaspoon cinnamon
2 teaspoons smoked paprika
3 tablespoons dark brown sugar
1/3 teaspoon red pepper flakes
3 large cans diced tomatoes, with juice
1 small can tomato paste
1 large can red kidney beans
3 tablespoons dark cocoa powder
black and white pepper to taste
1 large Spanish onion- diced to serve on top of chili
6 Tablespoons chopped cilantro to top chili

1)  Heat the butter and bacon fat in a large heavy pot over high heat. Add the onions and sauté’ a few minutes until they start to soften, cover the pan, and continue cooking on low heat until the onions caramelize.  They will look golden color and be very sweet.  When they are done, remove the onions from he pan with a slotted spoon, leaving as much of the liquid as possible. 

2)  Add more butter and bacon fat and brown the hamburger in batches until cooked through about 2/3 of the way, still showing a bit of pink.  Add the seasonings, onions, sautéing about 10 minutes until the spices are very aromatic. about 10 minutes. 

2) Add the tomatoes, tomato paste, salt, brown sugar, and chocolate to the pot.  Stir well and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 1 hour, stirring occasionally to prevent the chili from sticking to the bottom of the pot.

3)  Skim off as much fat as possible. Add the beans, return to a simmer, cover, and cook until thickened, about 1 1/2 hours longer. Serve with the diced onions, and cilantro alongside as garnish.

Sunday Brunch: Beet and Potato Hash

From Serious Eats  

• 1 pound russet potatoes, peeled and grated on the large holes of a box grater
• 3/4 pounds beets, peeled and grated on the large holes of a box grater
• Kosher salt and cracked black pepper
• 4 tablespoons olive oil
• 1/4 cup Coconut Milk Yogurt
• Small bunch chives, finely chopped

1. Adjust oven rack to middle position and preheat to 200°F. Place grated potato in the center of a clean towel. Twist towel over sink to wring out excess moisture from potatoes. Transfer to a large bowl. Add beets and season with salt and pepper.

2. Heat 1 tablespoon of olive oil in a 10- inch non-stick skillet over medium high heat until shimmering, add 1/4 of the potato and beet mixture to the skillet. Using a rubber spatula, press into the bottom of the pan and cook until edges begin to look brown, about 5 minutes. Carefully slide hash onto a plate then place another plate on top. Flip plates over, then slide hash back into pan and continue to cook until completely crisp, about 6 minutes longer. Transfer to a large plate and keep warm in a oven. Repeat with remaining fat and potato and beet mixture. Serve hash topped with Greek yogurt or sour cream and chives.

Homemade BBQ Sauce with a Secret Superfood Ingredient

I found this recipe on Holistic Squid

I will be making and offering this for sale on the Meal Delivery Service.

1-finely diced Vidalia or Spanish  onion
5 Tablespoons of minced onion
4 cups beef bone broth
½ cup apple cider vinegar
2 cups molasses
½ teaspoons allspice
2 tablespoons celery salt
3 cups tomato paste
¾ cup spicy mustard
3 teaspoons horse radish

1. Heat onions & garlic in 4 cups bone broth on medium stove heat.
2. Turn stove heat down to low.
3. Add all other ingredients, and combine completely by stirring.
4. All sauce to cook for 45 minutes – 1 hour, stirring occasionally.
5. At this point, test the thickness of your sauce. When you’re happy with the consistency, remove it from the heat.
6. If you want a thicker sauce continue to cook down with occasional stirring.
7. If you want a thinner sauce, add ¼ cup bone broth or water at a time until you reach the desired consistency.

Yields: 3 quarts