Issue 52: "Tired of Turkey" Recipes

All-Day Beef Stew

Yield: 6-8 servings

Ingredients:

3 pounds beef stew, cut into 1-inch pieces
1 cup red wine
3-4 cups beef stock
4 tomatoes, peeled, seeded, and chopped or 1 can tomatoes
2 tablespoons tomato puree
½ teaspoon black peppercorns
Several sprigs fresh thyme, tied together
2 cloves garlic, peeled and crushed
2-3 small pieces orange peel
8 small red potatoes
1 pound carrots, peeled and cut into sticks
Celtic sea salt and freshly ground pepper
 

Directions:

Marinate meat in red wine overnight. (This step is optional.) Place all ingredients except for potatoes and carrots in an oven-proof casserole and cook at 250 degrees for 12 hours. Add carrots and potatoes during the last hour. Season to taste.

Source: Sally Fallon, author of Nourishing Traditions

Chopped Cabbage with Dijon Hiziki Dressing

Yield: 1 quart

Ingredients:
 
2 oz.. hiziki boshu
1/8 cup coconut oil
1 quart diced yellow onions
¼ cup Dijon mustard
1/8 gallon water
½ tablespoon sea salt
1½ quarts chopped white cabbage
¼ quart red peppers
 

Directions:

Soak hiziki in a large pan of filtered water, then transfer to a fresh pan and soak again. Transfer to a colander and rinse. In a pot, heat the oil and sauté the onions on low heat. Stir in mustard. Dissolve the salt into the water. Add the hiziki to the cooked onions. Then add the salt water solution and bring up the heat. Reduce to simmer and cover. Check back in 10 minutes.

Fold washed and small diced cabbage into the above mixture and continue to simmer. After liquid has cooked down, fold in peppers, remove from heat and let cool. Store, cover and refrigerate. Shelf life of 3 days.

Source: James Thomas of R. Thomas Deluxe Grill in Atlanta

Blackberry & Cherry Cobbler

Yield: 2-4 servings

Ingredients:

1½ cups blackberries
1 cup cherries, halved and pitted
1 cup spelt or kamut flour
1 cup whipping cream
½ cup honey
½ cup Rapadura sweetener
2 teaspoons baking powder
 

Directions:

Preheat oven to 375 degrees. Pour a half-stick of melted butter into 8x8 dish. Mix dry ingredients and pour on top of melted butter. Pour all the blackberries and cherries on top of mixture. Bake at 375 degrees for 35-40 minutes.

Source: Nicki Rubin