Monthly Archives: August 2016

Homemade Hot Sauce

3-4 chilies, any variety, stems removed, each cut into thirds
2 carrot sticks, diced
1 T. butter
1/2 c. basil leaves
1 c. water
3-4 cloves garlic, grated
2 tsp. sea salt
1 c. distilled white vinegar

In a medium sauce pan, over medium-low heat, melt butter.  Add carrot and a pinch of sea salt, saute for a couple minutes.  Add chilies, a pinch of sea salt and the water.  Place lid on pan and cook until carrots and chilies are tender, about 20 minutes.  Turn off heat, add basil to pan, and let cool slightly before moving onto the next step.  In a Vitamix or blender, add remaining sea salt, garlic, vinegar, and chilies’ mixture.  Blend on high until very smooth.  Yields about 2 cups.  This is excellent on chicken wings, roasted vegetables, eggs, potatoes, pretty much anything you want to add flavor to.  Depending on the chilies you choose, this hot sauce will range from mild to hot.

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Herb Encrusted Pork Loin

1 pork loin, about 1-2 lbs
1 T. pastured lard or tallow
1 T. sea salt
1 tsp garlic granules
1/2 tsp dried lemon thyme
1/2 tsp dried summer savory
1/2 tsp dried pineapple sage
1/2 tsp black pepper

Heat an oven safe saute pan over medium-high heat.  Combine sea salt, granulated garlic, pepper, lemon thyme, summer savory, and pineapple sage on a dinner plate.  Mix spices with fingers, rubbing the herbs between your fingers to release oils and to make the mixture more coherent.  Spread this over the plate and then roll pork tenderloin in it to coat.  Preheat oven to 325 degrees Fahrenheit.  Add lard to saute pan and let it melt to coat pan.  Once pan is hot, place pork in it to sear.  Let the pork cook, undisturbed for 5-7 minutes until the pork has a  blackish-brown crust.  Turn tenderloin with tongs and let sear on the other side for a couple of minutes, then place pan in preheated oven.  Bake for 12-14 minutes.  The pork, when pressed upon will still be slightly squishy, that is okay, it means the meat will remain juicy once sliced.  Lest rest 5-10 minutes before slicing.

I served this tender pork tenderloin alongside a simple green salad with radish and chives topped with Stacey’s Salad Dressing for a weeknight meal.  This pork makes a nice holiday dish too!

Red Skinned Potato Salad

This potato salad is dairy free and egg free, but full of flavor lent from garlic, shallots, and a hint of lemon.  Makes a great summer side dish to pretty much anything.  🙂

about 16 red potatoes cooked in salted, boiling water until tender
1/4 c. minced shallot
5 garlic cloves, grated
1/2 c. chopped parsley
1/2 c. extra virgin olive oil
1/2 c. apple cider vinegar
3 tsp sea salt
zest from half a lemon
juice from 1 lemon
dash black pepper

Clean red potatoes and place in a large pot.  Cover with water and a hefty pinch of sea salt.  Bring to boil and cook until tender, 10-15 minutes.  Drain and let cool, until cool enough to handle.  Meanwhile, prepare dressing by combining remaining ingredients into a bowl, mix thoroughly.  Cut potatoes into eighths and return to boiling pot.  Cover with dressing, stir to coat.  Refrigerate for 1 hour to overnight and serve.

Mediterranean Dressing

I topped a salad of mixed greens, cucumber, and radish with this dressing.  It was such a deliciously unexpected summer lunch that I felt like I was treating myself.

1 c. chickpeas, preferably cooked from fresh
1/4 c. water
1/4 c. tahini
1/4 c. extra virgin olive oil
1/4 c. apple cider vinegar
zest and juice from 1/2 lemon
1 large garlic clove grated
1 tsp sea salt
1/4 tsp cumin
dash ground black pepper
1/4 c. parsley

Put everything, but the parsley in a Vitamix or high powered blender.  Blend until smooth and creamy.  Add parsley and pulse a couple of times to coarsely chop parsley into the dressing.  Use as a salad dressing, or dip for veggies, chicken, or lamb.

Zucchini Bread

This bread is gluten free, dairy free, and egg free.  It is only slightly sweet, just how I like it, and is given flavor from the buckwheat, almond, flax, zucchini, and apple butter that are included in the dough.  It is excellent toasted, topped with almond butter, grass fed butter, jam, or a little pesto.

2 c. grated zucchini, lightly pressed with a paper towel to remove some moisture
1/4 c. coconut oil, melted
1/4 c. apple butter
1 T. gelatin dissolved into 1/4 c. water
1 T. molasses
1/2 c. buckwheat flour
1/4 c. coconut flour
1/4 c. flax seed meal
1/4 c. arrowroot powder
1/4 c. almond flour
1 tsp sea salt
1/2 tsp baking soda
1/2 tsp baking powder

Preheat oven to 350 degrees Fahrenheit.  Grease a loaf pan with a little bit of coconut oil.  In a medium sized mixing bowl, combine wet ingredients first: zucchini, apple butter, coconut oil, dissolved gelatin, and molasses.  Mix to thoroughly combine.  Now, add all other ingredients, the dry ones.  Stir until dough is mixed and well incorporated, the dough will be quite thick, this is what you want because as the zucchini bakes, it will release moisture.  Press dough into the greased pan and smooth out the top.  Bake for 47-50 minutes.  You must let it cool completely before cutting.  If you cut into it too soon, it will be very gooey, so best to bake a day in advance.