Guacamole

Ingredients

• 3 Haas avocados, halved, seeded and peeled
• 1 lime, juiced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 medium onion, diced (red or white)
• 1/2 jalapeno pepper, seeded and minced
• 2 Roma tomatoes, seeded and diced
• 1-2 tablespoons chopped cilantro
• 1 clove garlic, minced

Instructions

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Make sure all of the avocados have been coated. 

Using a potato masher or a fork add the salt, cumin, and cayenne and mash. 

Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic.  Let sit at room temperature or in the refrigerator for 1 hour and then serve. Make sure to cover the dip entirely with plastic wrap on the surface to prevent any browning.

Recipe adapted from Alton Brown, FoodNetwork

Homemade Salted Maple Pecan Butter

Homemade pecan nut butter sweetened with a tiny bit of maple syrup, vanilla, and spiced with cinnamon. This sweet and salty combo will be your new favorite to spread on toast.

Servings:  8 (2 Tbsp) 

Ingredients

• 2 cups pecans
• 2 teaspoons pure maple syrup
• 1/4 teaspoon cinnamon
• 1/4 teaspoon vanilla
• 1/4 teaspoon salt

Instructions
Preheat oven to 350 degrees F. Evenly spread pecans on an ungreased baking sheet. Toast pecans in oven for 6-8 minutes, being careful not to burn nuts. Mine were perfectly toasted at 8 minutes. Remove from oven and allow nuts to cool for a few minutes.

Add pecans to food processor and process for 5-10 minutes, scraping down the sides as necessary. At this point the pecan should start to clump together. Continue to process until you reach the desired consistency. Add in maple syrup, cinnamon, vanilla, and salt and process again until smooth. If the nut butter starts to thicken up too much, you can add 1/4 teaspoon of coconut oil and process again until smooth.


Transfer to mason jar or container and store at room temperature or in fridge. If you store at room temp, simply give the pecan butter a stir before you use it.

Source:  Ambitious Kitchen

Toasted Pecan Butter Oatmeal Chocolate Chip Cookies

Chewy flourless cookies made with homemade pecan butter, oatmeal and chocolate chips for a unique treat that tastes like a bite of pecan pie. No flour or butter.  A gluten free cookie made with homemade pecan butter, oatmeal and chocolate chips. Everyone will love these incredibly chewy cookies!

Servings:  20 cookies at 135 calories each

Ingredients

• 1 cup homemade toasted pecan butter
• 1/2 cup dark brown sugar
• 1 large egg
• 1/2 teaspoon vanilla
• 3/4 cup gluten free oats
• 1/2 teaspoon baking soda
• 1/2 cup chocolate chips
• 1/2 cup coconut flakes, optional

Instructions
Preheat oven to 350 degrees F

In small bowl mix together the oats and baking soda; set aside.

In a large bowl beat pecan butter, brown sugar, egg and vanilla with an electric mixer until smooth. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.

Drop cookie dough by tablespoonful onto prepared cookie sheet, leaving 2 inches of space in between. Bake cookies for 9-12 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 5 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. Makes 20 cookies. 

Store in airtight container.

NOTES
You can make these paleo by baking them without the oats.

Source:  Ambitious Kitchen

Chicken and Beef Bone Broth

Marco Canora, the chef behind Hearth restaurant and New York's bone broth bar Brodo, shares a version of his go-to broth recipe here. This can be used as a stock in cooking, or you can sip on it to warm you up.

Ingredients

• 4 pounds chicken bones (any combination of backs, necks, and feet)
• 2 pounds beef bones (shin or neck)
• 2 small onions, peeled and quartered
• 4 small carrots, cut into 1-inch pieces
• 4 stalks celery, cut into 1-inch pieces
• 1/2 bunch flat-leaf parsley
• 1 bunch fresh thyme
• 12 ounces canned tomatoes, drained
• 1 head garlic, halved crosswise
• 1 teaspoon black peppercorns
• 2 bay leaves

Instructions

Combine the bones in a deep 8-quart pot.

Rinse with cold water, scrubbing with your hands.

Drain and pack the bones in the pot.

Cover with 4 inches of cold water and cook over medium-high heat until the liquid boils, about 45 minutes.

Reduce the heat to medium and move the pot so the burner is off to one side. (This helps the broth to circulate.)

Simmer until the broth looks clear, about 1 hour, occasionally using a ladle to skim off the surface fats and foamy impurities.

When the broth looks clear, add the remaining ingredients and simmer for an additional 2 hours.

Use a spider skimmer to remove and discard bits of meat.

Put a fine-mesh strainer over another large pot and pour the broth through it; discard the solids.

Drink immediately, or let cool before storing.

Adapted from A Good Food Day, by Marco Canora - Brodo Chef Marco Canora's  - From Today Show Cooking

Ultimate BLT

Serves 4

Ingredients

• Eight 3/4-inch-thick slices heirloom tomato
• 1 teaspoon fleur de sel sea salt, plus more for seasoning
• 1 teaspoon freshly ground black pepper, plus more for seasoning
• 2 tablespoons red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 12 slices Applewood smoked bacon, cut 1/4-inch thick from slab bacon
• 1/2 cup julienne strips red onion
• 2 tablespoons mayonnaise
• Four 1/2-inch-thick slices country bread, toasted
• 1 avocado, cut into 1/4-inch-thick slices
• 2 cups butter lettuce leaves
• 2 tablespoons tarragon leaves

Instructions
Preheat the oven to 375 degrees F.

Place the tomato slices on a tray or large plate. Sprinkle with fleur de sel and black pepper. Drizzle the vinegar and oil over the tomatoes. Allow to sit for 15 minutes.

Lay the bacon on a baking sheet, and season with a generous amount of black pepper. Brush some of the juices from the seasoned tomatoes onto the bacon and top with the red onions. Roast the bacon until it is golden brown and the fat has rendered, about 20 minutes.

Spread 1 1/2 teaspoons mayonnaise on each slice of country toast. Top each with 3 slices of bacon and the onions. Reserve the bacon drippings. Season the avocado with salt and pepper, and place on top of the bacon. Follow with 2 marinated tomato slices on each sandwich.

In a separate bowl, lightly toss the lettuce and tarragon with a small amount of the drippings from the bacon and season as needed with salt and pepper. Top the sandwiches with the salad and serve warm.

Recipe courtesy of Geoffrey Zakarian, The Kitchen

Orange Chinese Chicken Salad

Serving 1

Ingredients

• 1 package of Metabolism Noodles
• 4 oz. of Chicken breast
• 2 cups of chopped cabbage
• Stevia to taste
• 1 tablespoon of Coconut Vinegar
• 1 Orange (3 tablespoons of juice and remaining orange slices or in segments)
• 2 tablespoons of lemon juice
• 1 tablespoon of Coconut Aminos
• Fresh or powdered ginger
• Salt and pepper to taste
• Dash of cayenne

Instructions

Marinate strips or chunks of chicken in apple cider vinegar, lemon juice, and spices. Cook thoroughly, browning slightly.

Prepare dressing with 3 tablespoons of orange juice, coconut aminos, stevia, black pepper, salt and cayenne. You may add extra vinegar, if desired.

Shred cabbage into coleslaw consistency and toss lightly with dressing. Allow to marinate for at least 20 minutes or overnight. Top with chicken, orange slices and crunchy Metabolism Noodles.

Preparing Metabolism Noodles: 

Drain and rinse noodles and pat dry.

Cut the noodles into pieces and place on cookie sheet lined with parchment paper. Then, add your favorite spices.

Heat oven to 375F and bake for 40 minutes or until crispy. You can broil for the last 2-5 minutes. Serve as a topping to the salad.

Source:  Haylie Pomroy

Basil Lemon Vinaigrette

Ingredients:

• 1 lemon, juiced (about 1/4 cup lemon juice)
• 1/4 cup olive oil
• 1 garlic clove, minced
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon honey or coconut sugar
• 4 basil leaves, finely chopped
• Freshly ground salt and black pepper, to taste

Instructions

Whisk together all vinaigrette ingredients in a small bowl until well combined and emulsified. You can also pulse everything together in the food processor. Taste, add salt and pepper and adjust seasonings as necessary.

Source:  ambitiouskitchen.com

Everything Spring Green Salad with Basil Lemon Vinaigrette

A beautiful & healthy spring green salad with fresh produce, seeds, avocado & the BEST basil lemon vinaigrette. Enjoy as a main meal, bring it to a party, or pack it for lunch! I enjoy serving it with grilled chicken or salmon for a protein packed dinner.

Ingredients

• 5 cups organic spinach
• 1/2 head red cabbage, shredded
• 1 cup alfalfa sprouts
• 1 cup frozen peas, thawed
• 12 cherry tomatoes
• 1 red or yellow bell pepper, thinly sliced
• 1/2 small red onion, sliced or diced
• 1/4 cup sliced black olives
• 1/4 cup crumbled feta
• 1/4 cup sunflower seeds
• 1 medium ripe avocado, sliced
• Salt and freshly ground black pepper

Basil Lemon Vinaigrette

• 1 lemon, juiced (about 1/4 cup lemon juice)
• 1/4 cup olive oil
• 1 garlic clove, minced
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon honey or coconut sugar
• 4 basil leaves, finely chopped
• Freshly ground salt and black pepper, to taste

Instructions
To make the basil lemon vinaigrette: 
Whisk together all vinaigrette ingredients in a small bowl until well combined and emulsified. You can also pulse everything together in the food processor. Taste, add salt and pepper and adjust seasonings as necessary.

There are two ways to enjoy this amazing salad! If you’re serving it at a party, try it on a platter:

• Arrange the greens on a large serving bowl. Arrange the other ingredients in groups on top of the greens. Serve with the basil lemon vinaigrette on the side.
• If you’re serving it for your family, you can place the ingredients evenly in bowls as pictured above and then add the dressing. Up to you! Enjoy!

Source:  ambitiouskitchen.com

Energizing Protein Coffee Breakfast Smoothie

Serves 1

Ingredients

• 4 ice cubes
• 1 banana
• 1⁄4 cup rolled oats
• 1 tbsp honey
• 1 tbsp almond butter
• 3⁄4 cup almond milk
• 1⁄4 cup strong coffee, concentrate or espresso
• Optional: 2 Tbsp french vanilla or non-flavored protein powder

Instructions

Place all ingredients in a blender. Cover and process until smooth.

Source:  Kitchme.com

Homemade Lasagna

This is a basic lasagna recipe that is just simple but delicious.  Because I have a husband that doesn't like ricotta cheese or any tomato or onion chunks, so I have simplified this recipe to really make anyone happy and enjoy it. 

Ingredients:

• 2 packages Creamette Oven Ready Lasagna Noodles - 8 oz each
• 3 packages shredded mozzeralla cheese - 12 oz each
• 2 can tomato sauce - 29 oz each
• 1 can tomato paste - 12 oz
• 5 minced garlic cloves
• 3/4 red wine
• 1 pound Italian sausage (can be hot if you like it spicy)
• 1 pound lean hamburger
• 1 cup Parmesan Cheese
• 2 Tbsp Italian Seasoning
• 1/2 cup fresh basil - torn
• 1 tsp onion powder
• 1 Tbsp dried oregano - rub between your palms to release the oils
• 1/2 tsp red pepper flakes (if you use hot italian sausage, do not use this)
• 1/4 cup Olive oil
• Sea Salt and Pepper to taste

Instructions:

Preheat oven to 350 degrees. 

Brown sausage, hamburger and garlic in a saute pan.  Drain any fat.  Add olive oil, tomato sauce, paste, red pepper flakes, salt & pepper, wine, oregano, onion powder and italian seasoning then simmer for 30 minutes.

In a 9x13 lasagna pan, put a layer of sauce on the bottom. Then add a layer of noodles, sauce, then cheese and sprinkle parmesan cheese. Repeat for 4 layers.  

Top with cheese, parmesan cheese and sprinkle italian seasoning. 

Spray foil with olive oil Pam or cooking spray and cover the lasagna so the cheese doesn't stick to it. 

Bake 45 minutes and remove foil.  Then put back into oven and bake another 15 minutes until cheese is golden brown.  

Let set for at least 15 minutes to set.  Then cut and serve with torn basil on top. 

Roasted Shrimp and Orzo

Yield:6 servings

This is a fantastic make-ahead dish for a crowd.

Ingredients

• Kosher salt or Sea Salt
• Good olive oil
• 3/4 pound orzo pasta (rice-shaped pasta)
• 1/2 cup freshly squeezed lemon juice (3 lemons)
• Freshly ground black pepper
• 2 pounds (16 to 18 count) shrimp, peeled and deveined
• 1 cup minced scallions, white and green parts
• 1 cup chopped fresh dill
• 1 cup chopped fresh flat-leaf parsley
• 1 hothouse cucumber, unpeeled, seeded, and medium-diced
• 1/2 cup small-diced red onion
• 3/4 pound good feta cheese, large diced

Instructions

Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl.

Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Source: Ina Garten Food Network

Thai Chicken Noodle Salad

This Asian-flavored cold pasta salad is an all-in-one meal or popular side dish.

SERVES: SERVES 10

Ingredients

• 1 pound linguine noodles
• 3 chicken breasts, cooked and sliced or chopped, about 4 cups
• 5 carrots, peeled and thinly shaved into ribbons
• 3 seedless cucumbers, thinly shaved into ribbons
• 2 bell peppers, red, yellow or orange, seeded and thinly sliced
• 6 green onions, chopped thinly
• ½ bunch cilantro leaves, chopped (you might want to put it on the side in a bowl since people either LOVE or HATE cilantro)

For the Dressing

• 4 garlic cloves, minced or pressed
• 1-inch knob of ginger, peeled and grated
• ½ cup creamy peanut butter or Almond Butter
• ⅓ to ½ cup water
• 3 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce or Low Sodium Tamari (which is Gluten Free)
• 1 tablespoon hot chile sauce, like Sambal Olek

Instructions

Cook the linguine noodles according to the package directions. Rinse and set aside.

Add the cooled noodles and chopped vegetables to a large bowl.

Add the ingredients for the dressing to a blender and blend until smooth. Add more water as needed to thin out the dressing. Pour the dressing over the noodles and vegetables and toss to coat. 

Garnish with more cilantro and green onions as desired.

Source: www.foodiecrush.com

Cinnamon Honey Butter

This butter is a perfect blend of creamy butter, sweetness and the warm spice of cinnamon, just enough to add a yummy touch to your toast, bagel or especially on top of Banana Bread with Streusel Topping.  A perfect spread for bringing to a party or serving at your holiday parties.  Kids go crazy for it!

Ingredients:

• 1/2 Cup Butter, softened
• 1/2 Cup Powdered Sugar
• 1/2 Cup Honey
• 1 tsp Ground Cinnamon

Instructions:

In a medium bowl combine all ingredients with a whisk or use a hand mixer and beat until light and fluffy.

Grilled Salmon With Avocado Salsa

Ingredients

For the salmon:

• 1 Tbsp. olive oil
• 1 tsp salt
• 1 tsp pepper
• 1 tsp paprika
• 4 salmon fillets

For the avocado salsa:

• 2 avocados
• 1/4 red onion
• 1 lime, juiced
• 1 Tbsp. olive oil
• 1 1/2 tsp salt
• Chopped cilantro (and for garnish)

Ingredients

In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes.

Grill the salmon on high heat for two minutes each side.

In a separate bowl, lightly toss avocados, 1/4 red onion, the juice from one lime, 1 Tbsp. olive oil and salt to taste.

Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro and enjoy!

Source:  Buzzfeed Food

Homemade BBQ Sauce - Sugar Free

Yield: 1 1/2 pint

Ingredients:

• 1/2 cup gluten free ketchup
• 1/2 cup tomato sauce
• 1/2 cup apple cider vinegar
• 1/2 cup pineapple juice
• 1/2 cup stevia
• 1/4 cup gluten-free Worcestershire sauce
• 1/4 cup water
• 1 medium chopped onion
• 1/4 teaspoon celery powder (not salt)
• 1/2 teaspoon paprika

Instructions:

Combine all ingredients in a heavy, medium sized sauce pan. Bring to a boil and simmer on low for about 10 minutes. Cool and store in the refrigerator.

Source:  Haylie Pomroy

Grilled Chicken and Pineapple Kababs

Ingredients

• 1/3 cup homemade barbecue sauce
• 1/3 cup stevia/xylitol
• 1/3 cup Bragg liquid aminos
• 1/4 cup pineapple juice
• 1 1/2 Tbsp apple cider vinegar
• 4 garlic cloves, minced (4 tsp)
• 1 Tbsp minced ginger
• Salt and freshly ground black pepper
• 1 3/4 lb boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
• 3 cups (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple)
• 1 1/2 large green peppers, diced into 1 1/4-inch pieces
• 1 large red onion, diced into 1 1/4-inch pieces

Instructions

In a mixing bowl whisk together the barbecue sauce, stevia/xylitol, Bragg liquid Aminos, pineapple juice, apple cider vinegar, garlic and ginger. Stir in 3/4 tsp pepper and season with salt if desired.

Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in the refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 3 hours (meanwhile soak 10 wooden skewer sticks in water for 1 hour).

Preheat a grill over medium heat to 400 degrees. Meanwhile, drizzle the red onion, bell pepper and pineapple and toss. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used.

Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side and allow to grill about 4 minutes longer, or until chicken registers 165 degrees in center on an instant read thermometer. Serve warm over brown rice.

Homemade Chocolate

Ingredients

• 1 cup of coconut oil
• 1 cup of raw cacao
• 1/2 cup of cacao nibs
• 1/2 cup birch xylitol
• 10 drops of Stevia
• 1/4 teaspoon of course sea salt

ADD INS

• 1/2 teaspoon mint extract OR
• 3/4 cup unsweetened finely shredded coconut OR
• 2 tablespoons instant coffee OR
• 1/2 cup raw sunflower seeds

Instructions

Mix all ingredients in a saucepan over low heat, until coconut oil is melted. Let simmer for an additional minute.

Use a whisk to make sure all lumps are gone.

Remove from heat and stir in any additions.

Once smooth, pour into molds, onto a tray or mini cupcake liners and place in the freezer for at least an hour to harden.

Remove from molds and store in the freezer.

They will melt at room temperature because of the coconut oil.

Red Pepper Stuffed with Crunchy Tuna Salad

Phase 2 | Serves 1 | Prep Time: 2 minutes | Total Time: 2 minutes

Ingredients

• 3 to 3 1/2 ounces water-packed tuna, drained
• 1/4 cup diced dill pickles
• 1/4 cup diced celery
• Pinch of fresh dill weed
• 1/2 tablespoon lemon juice
• 3 tablespoons spicy mustard
• 1 red bell pepper (bottom half), seeded

Instructions

In a small bowl, mix together the tuna, pickles, celery, mustard, dill weed, and lemon juice and mix well. Stuff the tuna mixture into the bell pepper and serve.

*Tip: I like to save the second half of the bell pepper to slice up and eat for a snack, but if you are still hungry, have at it.

Jack o’ Lantern Stuffed Peppers

Serves 6 | Phase 2 | Prep time: 30 minutes | Total time: 1 hour 30 minutes

Ingredients

• 1 1/2 pounds lean ground beef
• 1 cup chopped red onion
• 1 cup diced celery
• 3 tablespoons chopped cilantro
• 3 tablespoons minced garlic
• 1 1/2 teaspoons sea salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup baby spinach
• 6 orange bell peppers

Instructions

Preheat the oven to 375 degrees.

In a large nonstick skillet over medium heat, lightly brown the beef and onion.

Turn the heat to low and add the celery, cilantro, garlic, salt, black pepper, oregano, and basil.

When the beef is completely browned, remove the mixture from the heat and stir in the spinach.

Wash each bell pepper and remove the tops, cores, and seeds.

Cut a jack o’ lantern face into each pepper.
Divide the beef mixture evenly among the peppers.

Put the stuffed peppers in a glass or enameled baking dish and pour 2 tablespoons of water into the bottom.

Cover with foil and bake for 50 minutes.

Remove the stuffed peppers from the oven and take off the foil.

Turn up the oven to 400 degrees and cook for an additional 10 minutes.

Allow the peppers to cool somewhat before serving.

Stuffed Cabbage Rolls

Serves 8 | Prep time: 25 minutes | Total time: 1 hour 55 minutes

Ingredients

• 1 head green cabbage
• Sea salt
• 2 pounds lean ground beef
• 1 cup minced onion
• 8 cups cooked brown rice
• 1 tablespoon fresh thyme leaves
• 2 tablespoons chopped parsley
• 3 cups Basic Tomato Sauce 
• Freshly ground black pepper
• Crushed red pepper flakes

Instructions

Preheat the oven to 350 degrees. Bring a large pot of salted water to a boil.

Core the cabbage, but keep the head intact. Lower the cabbage carefully into the boiling water, core side down. As the leaves start to peel away and become soft and pliable (about 3 to 5 minutes), remove them to a plate. When you get 12 to 14 leaves, remove what’s left of the head of cabbage. Set it aside.

In a large mixing bowl, combine the beef, onion, rice, thyme, parsley, 2 teaspoons of sea salt, and 1 cup of the tomato sauce. Season with freshly ground black pepper and crushed red pepper flakes to your liking, and mix well.

Slice what’s left of the head of cabbage, and place it in the bottom of a 13-by-9-inch baking dish or roasting pan in a single layer. Make a V cut in each cabbage leaf, removing the hard part of the stem.

Divide the stuffing evenly among the cabbage leaves (about 1/2 cup per leaf) and roll, tucking in the sides after the first fold.

Arrange the rolls snugly in the pan, seam side down. Pour the remaining 2 cups of tomato sauce over the rolls, cover with foil, and bake for 1 1/2 hours, until the meat is cooked through. *You can also add the rolls to the pot or Dutch oven you made the sauce in, lid it, and bake in the oven.

Serve with an additional ¾ cup rice per portion.

Source:  Haylie Pomroy

Cilantro-Lime Cucumber Salad

Yield: 5-6 side servings

Ingredients

• 1 jalapeno, seeded and finely diced
• 2 cloves garlic, finely minced
• 3 tablespoons fresh lime juice
• 1/4 teaspoon crushed red pepper
• ½ teaspoon salt, or to taste
• black pepper to taste
• 3 tablespoons olive oil
• 2 cucumbers, very finely sliced (see photos)
• 4 tablespoons minced cilantro, to taste

Instructions

Dice the jalapeno and garlic and add to a medium-sized bowl.

Add 3 tablespoons of fresh lime juice, crushed red pepper, salt, and pepper. Use a whisk to incorporate the 3 tablespoons olive oil. Set aside.

Finely slice the cucumbers. Use a mandolin if you have it, but a very sharp knife will do the trick. (See photos below.) Add the cucumbers to the dressing and stir together.

Finely mince the cilantro and add it to the bowl. Stir to combine. You can either let it sit in the fridge to marinate for a couple hours, or serve immediately.

Notes

Make sure that you let the salad sit on the counter for a little while before serving if it's been in the fridge; the olive oil solidifies slightly when it's cold.

Source: http://thefoodcharlatan.com

Slow Cooker Beef Barley Soup

Yield: Serves 8

Ingredients

• 2 pounds stew meat (nicely marbled beef chunks)
• salt and pepper
• 2 tablespoons oil
• 10 cups water
• 3 mounded tablespoons good quality beef base*
• 3 stalks celery (about 2 cups), chopped
• 2 onions, chopped
• 5 cloves garlic, minced
• 1 large potato, peeled and shredded, about 2 cups
• 3-4 large carrots, peeled and shredded, about 2 cups
• 1 cup barley, rinsed

Instructions (Both Stove top and Crock pot)

Generously salt and pepper the beef. In a large stockpot, heat the oil over medium-high heat.
When it is very hot, add about 1/3 of the meat. Brown for about 1-2 minutes, then turn to brown the other side. Remove to a plate when it is browned on all sides.

Repeat with remaining meat in 2 more batches. (If you add it all at once it will steam the meat instead of browning it--not what you want.)

When all the meat is browned, add all the meat back to the pot with 10 cups of water. Add 3 healthy tablespoons beef stock concentrate.
Add the chopped celery, onions, and garlic. 

Bring to a boil, then turn the heat to medium-low. Simmer for about 2 hours with the lid on.

When the meat is tender and you can break it apart easily with a wooden spoon, add the shredded potato and carrots. Bring to a boil, then continue to simmer on low for another 30-45 minutes, or until the carrots are tender.

Add 1 cup of barley. Bring to a boil, then reduce to low. Cook for another half hour, or until barley is tender and the soup tastes...like home.

Slow cooker instructions:
In a large pan, brown the meat according to the instructions. Remove the browned meat to a large crockpot.

Add 2 cups of the water to the pan and bring to a boil. Stir up all the browned bits. Add this and the remaining 8 cups of water to the crock pot.
Add the beef base, celery, onions, and garlic to the slow cooker and stir.

Cook on low for about 6 hours. 

Add the potatoes and carrots and cook for another hour.

Add the barley and simmer for another hour or so, until it is tender.

Notes

*I suggest Better than Bullion Beef Base.

The simmer times on this soup are pretty rough. I let mine simmer all morning because I was feeling a lazy-soup-day. The best kind of day for October.

If your meat is not marbled well, you might want to add a bit of Worcestershire sauce toward the end, to boost the flavor.

If your soup has boiled down to become more stew-like, simply add more water and beef base.

Source: The Food Charlatan

Cuban Mojo Marinated Pork

Yield: Serves 6

Ingredients

• 3/4 cup extra-virgin olive oil
• 1 tablespoon orange zest
• 3/4 cup fresh orange juice
• 1/2 cup fresh lime juice
• 1 cup cilantro, finely chopped
• 1/4 cup lightly packed mint leaves, finely chopped
• 8 garlic cloves, minced
• 1 tablespoon minced oregano (2 teaspoons dried oregano)
• 2 teaspoons ground cumin
• Kosher salt and pepper
• 3 and 1/2 pounds boneless pork shoulder, in one piece*

Instructions

If you have a food processor: Add the orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves, and pulse until everything is finely chopped. Add this mixture to a ziplock bag, along with the rest of the oil, zest, lime juice, oregano, and cumin.

If you don't have a food processor: In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Shake it around a bit to mix it up, then add the pork shoulder.

Place the zipped up bag in a baking dish, and put it in the fridge overnight, or several hours at least.

Preheat oven to 425 degrees F. Place a wire rack (I used a cooking rack) over a rimmed baking sheet.

Place the pork on the rack and discard the marinade. Salt and pepper the pork well.
Roast the pork for 30 minutes. It should be lightly browned.

Turn the oven down to 375 degrees F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.

Transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes.
Carve against the grain and serve.

Source:  The Food Charlatan