Issue 102: Warm-Up Wonders

All-Day Beef Stew
Serves 6-8

Ingredients:
3 pounds stew beef, cut into 1-inch pieces
1 cup red wine (optional)
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.

Recipe courtesy of Sally Fallon, author of Nourishing Traditions

Green Chili
Serves 4

Ingredients:
3 ounces green mole
2 Tablespoons olive oil
3 jalapenos, seeded
1 pound ground turkey
1 pound turkey sausage
1 large can tomatillos, drained
3 bunches green onions
1 garlic clove
1 Tablespoon cumin
2 Tablespoons dried cilantro
2 Tablespoons dried parsley
2 cups pinto beans

Directions:
In a small food processor, blend the jalapenos. If you like a hotter chili, leave the seeds in, but you can reduce the number of seeds to suit your taste. Chop green onions and sauté with blended jalapeno and chopped garlic in olive oil for 3-5 minutes. Add ground turkey and turkey sausage and brown. In a food processor, blend tomatillos. Add tomatillos and all spices; simmer for 45 minutes.

Mix green mole in 1 cup of boiling water until dissolved. Add mole and pinto beans, and simmer for 30 minutes. Serve with sour cream or crème fraîche.

Recipe courtesy of Jason Longman of Atlanta

Italian Turkey Sausage and Peppers
Serves 4

Ingredients:
2 Tablespoons olive oil
1 large onion, cut in half and sliced
2 green peppers, julienned
1 red pepper, julienned
1 large tomato, diced
4 Italian turkey sausages
Celtic sea salt
1 Tablespoon butter

Directions:
Heat a heavy saucepan over medium heat. Add olive oil and sauté onion gently for 7 minutes. Add red and green peppers and cook over medium heat until very soft. Meanwhile, cook turkey sausage on the grill or in another pan with a little olive oil. In first saucepan, add tomatoes to the peppers and onions, stirring through and through. Cover and reduce heat to low, cooking until tomato is incorporated into mixture for 6-8 minutes. Cut up sausage, add to mixture, heat through and through, and season to taste and serve. Finish sauce by melting 1 Tablespoon of butter. Serve.

Recipe courtesy of Jason Longman of Atlanta