Category: Recipe

30 Apr 2021
Recipe Jen Langdon 0 comment

Moroccan-Spiced Braise with Lamb, Beef or Chicken

Moroccan-Spiced Braise with Lamb, Beef or Chicken

This dish is highly adaptable to your preferences, working well with lamb, beef, or chicken. Try customizing the thick and richly spiced tomato sauce to be chunky, or smoother, depending on your taste. We like this braise served over quinoa or couscous, but gnocchi, farro or even tagliatelle would be delicious!

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Ingredients
  

  • 4 lb Lamb shoulder, neck, and/or shank (or 2lb prepared stew meat)

    - Or if you prefer beef, alternately use 3-4lb beef shank, or 2lb prepared stew meat

    - Or you could use one large, whole chicken, or 6 chicken thighs

  • 1 large onion, diced
  • 1 Tbsp tomato paste
  • 2 Tbsp whole cumin seed
  • 1 tsp ground ginger, or 2 tsp freshly grated ginger
  • 1 tsp salt, or to taste
  • 1 tsp black pepper
  • 1/2 tsp cinnamon
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp ground cloves
  • 4- 28 oz. cans diced tomatoes (or 3qt home-canned tomatoes)
  • 3- 15 oz. cans white beans (great northern or cannellini)

Instructions
 

  • On your stovetop, heat a large, oven-safe, heavy pot with a lid over medium-high heat. Sear meat on all sides, in batches until nicely browned. Avoid overcrowding the pot to ensure good browning. Set meat aside on a cutting board or in a bowl.
  • Lower heat to medium. Add onions to any fat left in the bottom of your pot and cook, stirring occasionally, until golden and well caramelized. Add olive oil, tallow, or lard as necessary to prevent burning.
  • Add tomato paste and spices to the onions and cook for one minute, stirring often, until the spices are very fragrant and smell toasty.
  • Add the tomatoes to the pot a little at a time, using a wooden spoon to scrape up all the caramelized bits off the bottom. If you prefer a smoother tomato sauce, use a blender, an immersion blender, or a food mill at this time, returning sauce to the pot once your preferred consistency is reached.
  • Add the meat and any accumulated juices back to the pot, incorporating with the tomatoes.
  • Cover the pot and bake at 300º until meat is extremely tender, 4-8 hours. The time will vary depending on if your meat is boneless/thinner cuts (less time needed) or bone-in/thicker cuts (more time needed).
  • If your meats have bones, remove bones at this time and shred the meat before adding the beans.
  • Add beans to the finished braise. If your sauce is a little thick, do not drain the beans before adding. If your sauce is on the thinner side, drain the beans before adding. Stir well to combine.
  • Serve the finished braise over a bed of your favorite starch or grain: couscous, quinoa, farro, pasta (like tagliatelle) or even gnocchi are excellent pairings.
18 Mar 2021
Recipe Jen Langdon 0 comment

Chicken and Barley Soup

Chicken and Barley Soup

There’s nothing quite like soup to provide comfort and nourishment when the weather is less than ideal! If you have an Instant Pot or a stovetop pressure cooker, this soup can come together in a jiffy, but it’s also delicious made entirely in a pot on the stovetop.

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Ingredients
  

  • 1 whole pasture-raised chicken
  • 2 sprigs rosemary, divided
  • 1 small bunch thyme, divided
  • 2 Tbsp Butter or olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1-2 quarts chicken stock, homemade or store-bought for a collagen-rich homemade stock, check out our recipe here: http://green-acres.org/chicken-feet-stock/
  • 3 lb carrots, diced
  • 2/3 cup pearl barley, wheat berries, farro, or another whole grain
  • 3 stalks celery, including leaves, diced
  • 1 15 oz can white beans, undrained
  • 1/2 lb sturdy greens (kale, spinach, collards, cabbage, etc.), chopped
  • salt and freshly ground black pepper, to taste

Instructions
 

  • If you have an Instant Pot or stovetop pressure cooker: place chicken, 1 sprig of rosemary, half of the thyme and 4 cups water in the Instant Pot or pressure cooker. For extra flavorful broth, add the trimmings from your vegetables to the pot. Cook for 20 minutes at high pressure, using the quick steam release method at the end of cooking.
  • Alternatively, add ingredients from step 1 to a pot on the stove and simmer gently until chicken is fully cooked and very tender, 1.5-2 hours.
  • While the chicken is cooking, heat oil or butter in a large pot over medium heat. Add onion and saute until caramelized, stirring often. Add celery and garlic. Mince remaining rosemary and thyme and add to onion mixture, stirring until very fragrant.
  • Add 1 quart broth to the onion mixture, scraping up any browned bits in the bottom of the pot. Bring to a gentle simmer. Add barley, beans and their liquid, and carrots to the pot and cook until grain is tender, about 30-40 minutes.
  • When chicken is fully cooked, carefully separate the meat from the bones, reserving the bones to make your next batch of chicken stock. Dice meat and add to the soup.
  • Strain broth created while cooking the chicken and add it to your soup pot.
  • Add greens. Continue to simmer, stirring occasionally, for about 10-15 minutes while the flavors meld and the greens become tender. Add additional broth if desired to make the soup the consistency you like, more chunky or more broth-y. Add salt and pepper to your taste.
  • This soup is excellent served with rye toast or whole-grain crackers.

 

01 Feb 2021
Recipe Jen Langdon 0 comment

Crispy Baked or Fried Chicken Wings

Crispy Baked or Fried Chicken Wings

Our Accounting Manager Sheva Stephens spent years developing this perfect at-home recipe for chicken wings…crispy skin, full of flavor, and a pair of perfect sauces to match! This recipe is easily scalable, to feed a few or a crowd.

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Ingredients
  

For the Brine

  • 8 Tbsp Kosher salt
  • 2 quarts (8 cups) water

For the Wings

  • 1 package Chicken wings 8-10 wings
  • 2 tsp Baking soda
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • ½ tsp Cayenne pepper optional
  • 2 tsp of your favorite dry BBQ rub, dry mustard rub, lemon pepper or lime pepper

Buffalo Sauce

  • 1 Tbsp Butter, melted
  • ¼ tsp Cayenne pepper
  • ¼ tsp Freshly ground black pepper
  • ¼ tsp Kosher salt
  • ¼ cup Hot pepper sauce (such as Frank's)

Ginger-Soy Glaze

  • 1 2-inch piece Ginger, peeled and grated
  • 3 cloves Garlic, minced
  • ¼ cup Honey
  • 2 Tbsp Soy sauce

Instructions
 

  • Separate wing joints: Locate the joints between the drumette, the flat, and the wing tip. Using a sharp knife, slice through these joints on each wing. Reserve the wing tips for making chicken stock, and place the drumettes and flats in a large container for brining.
  • Combine 2 quarts water and 8 Tbsp kosher salt, ensuring the salt is completely dissolved. Add this brine to the wings, ensuring they are completely submerged. If you need additional brine, use a ratio of 4 Tbsp kosher salt to 4 cups (1 quart) water. Cover and refrigerate for 2-5 hours.
  • Drain wings, discarding brine. A few at a time, dry wings thoroughly with paper towels. The final crispness of the skin will depend on how dry the wings are, so make sure to dry them thoroughly. Place wings in a large bowl after drying.
  • Combine baking soda, onion powder, garlic powder and cayenne pepper in a small bowl. Sprinkle this mixture over the wings a little at a time and toss to evenly coat.

For Baked Wings

  • Place wings in a single layer on a parchment-lined baking sheet. Place baking sheet uncovered in the refrigerator for 20 minutes (this time allows the skin to dry further). Preheat oven to 400º and bake 45-60 minutes, until skin is very crispy.

For Deep Fried Wings

  • Place wings in a single layer on a baking sheet. Place baking sheet in the refrigerator for 25 minutes (this time allows the skin to dry further). Heat peanut oil in a dutch oven or fryer to 350º. Fry wings until they float. Drain on paper towels.

After Cooking

  • Sprinkle wings with your favorite dry BBQ rub, mustard rub, lemon pepper or lime pepper. Toss to coat.
  • For sauced wings, place cooked wings in a large bowl. Combine all ingredients for one of the sauces (listed above) in a small bowl. Pour sauce over wings and toss to coat.
  • Serve with celery and blue cheese dressing.

 

22 Jan 2021
Recipe Jen Langdon 0 comment

Spinach Salad with Bacon and Soft Boiled Egg

Spinach Salad with Bacon and Soft Boiled Egg

Spinach salad with bacon is a classic recipe that needs little improvement. Add a soft-boiled egg, and now you have a delicious, filling meal! Whisk together a quick vinaigrette, and you’re all set.

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Prep Time 30 minutes

Ingredients
  

  • 1/2 lb Spinach
  • 1/2 lb Bacon
  • 2 Eggs
  • 1.5 Tbsp Apple cider vinegar

Instructions
 

  • Cook bacon according to your preference. Reserve bacon fat when finished cooking.
  • Bring 2 quarts of water to a boil in a small pot. Separately, prepare a small bowl of ice water. Gently add eggs to the boiling water and cook: 6.5 minutes for soft boiled, or 8 minutes if you prefer hard boiled. When finished cooking, drain and transfer eggs to the ice water to stop the cooking, and make them easier to peel. Once cooled, peel eggs, cut each in half and set aside.
  • Place 4 Tbsp of the reserved bacon fat in a small bowl. Add vinegar and whisk until the mixture becomes thick and cloudy - your vinaigrette is now emulsified.
  • Wash and dry fresh spinach. Toss spinach with the vinaigrette, then divide into 2 large serving bowls. Crumble bacon over the spinach, and top each salad with eggs.

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