I’m a fan of fruit in my chili (see my Raspberry Liver Chili Recipe), and so I decided to experiment a bit more with that theme for this recipe.
I can still recall the first time I tried bison. It was at Ted’s Montana Grill in New York City. This is one of Ted Turner’s companies, and its main focus is bison. I had no clue what bison was at the time, but I LOVED IT.
This is how my evening went:
10.00pm: Washing dishes and thinking: “the crockpot is sitting empty…what can I cook in it tonight? Chicken? Nah, sweet potatoes? Hmmmm. With what though?”
10.05pm: Looking to see if there are any other dirty plates on the counter and thinking: “must finish off all those honey crisp apples soon.”
10.10pm: Light-bulb going off (figuratively) and thinking: “apple butter with sweet potatoes!”
10.20pm: Peeling apples and sweet potatoes and chopping them up.
10.30pm: Placing apples and sweet potatoes into crockpot along with cinnamon, pure chocolate powder, ground nutmeg, ginger powder, and ground cloves. Mixing together.
10.35pm: Setting crockpot to low temperature for 10 hours and then relaxing in massage chair with a kombucha!
I’ve been so busy at work these past weeks that my crockpot has been sitting there lonely! So I fired it up again today with a nutritious stew. Even paleo-haters can hardly pooh-pooh this dish. There’s protein, starch (in the form of plantains) and veggies all in one pot.
I’ve been making this chili forever now, and it’s about high time I shared it with everyone. I like to tweak the recipe a little each time I make it, and this is the raspberry liver variation. And the best part is that everything just goes into the crockpot, and 8 hours later it’s delicious! I like to make a large batch to eat for several days, but you can of course scale the recipe down (also make sure your crockpot can hold so much meat – I use this 6-quart one from Amazon).
I had gone out grocery shopping only to return to this amazing smell in my apartment. I was wondering who was cooking on my floor and whether the aroma was flowing through my vent system when it hit me that it was MY PORK! I had put it into the slowcooker earlier in the morning, and completely forgotten about it. Of course, that’s the beauty of the slow cooker – you can totally just forget all about it!
As with all my slow cooker recipes, this one is pretty dang simple!
The word, “jerk” originates from Spanish words meaning dried meat (hence the food beef jerky). So jerk chicken, which is a popular dish in Jamaica (see photo below), is made with a spicy, dry rub.
Although this dish is traditionally grilled, it’s actually much easier in the slow cooker! Just rub the spices on the chicken and cook away.
This is such a versatile pot roast! You can cook it and then freeze it for a few weeks so that it’s available whenever you’re out of food. It’s also great to use in random stir-fries with some vegetables or in a salad. My favorite use is to shred the meat and then to add it to the cauliflower rice (recipe here) when the “rice” is nearly done.
If you’re eating the pot roast by itself, it’s delicious when served cold (just keep it in the fridge and then use a sharp knife to carve off really thin slices – serve these slices with a drizzle of coconut aminos).
Additional tip: You can also add some root vegetables like carrots or asian radishes to the slow cooker to cook with the meat – it’ll create some really flavorful veggies.
I spent a large part of the day listening to and discussing natural health through food and nutrition, and bone broth definitely came up several times! So, it seems fitting to share with you my bone broth recipe.
I’m currently in a sunny, but rather chilly, Santa Clara, California, attending the Weston A. Price Wise Traditions Conference, which is a conference emphasizing traditional nutrition, farming, and cooking.
What is bone broth? It’s really what it sounds like – broth made from bones. It’s something that’s been around in the traditional cooking of many cultures around the globe because it’s nutritious, delicious and helps absorption of nutrients!
Btw, if you just want to buy bone broth ready made instead, then check out these sites: Au Bon Broth – made in San Diego, CA, and ships to within the US.
And this was the conversation in my living room last night:
ME: So, it’s Election Day on Wednesday, right. Isn’t that…
J: No, it’s on Tuesday.
ME: Are you sure? I read it on…
J: There are some things you have to trust an American on.
So, it’s Tuesday today….Happy Election Day to all those in the US! Now, let’s move on to breakfast involving some other nationalities!
This is simply the yummiest and simplest way of eating eggs for breakfast! Cha Dan (literally translated as “Tea Egg”) is a traditional Chinese recipe involving soy sauce and spices and eggs, but to decrease the amount of soy consumption (coz it’s not too good for you!), here’s a soy-free Cha Dan Recipe. You can of course add coconut aminos or tamari sauce instead of soy sauce, but it’ll cost you pretty much a whole bottle for two dozen eggs!
I had a bunch of uncooked bacon left over from when I made the avocado bacon explosion, and I wanted to use it in a dish that didn’t involve frying more bacon! And so I turned to the slow cooker. But what would it go well with in the slow cooker, I pondered…chicken!
I always find chicken breast rather dry (I wasn’t even all that impressed with the white meat of Thomas Keller’s Poulet Roti!), and so I thought the fat from the bacon would help moisten the chicken. I was not wrong. The bacon (and the olive oil) kept the chicken moist and flavorful!
This was one of the fastest dishes I have ever made – I dumped 5 raw chicken breasts, 10 slices of bacon (raw), 1 tablespoon of rosemary, 2 tablespoons of thyme, 1 tablespoon of oregano, 2 tablespoons of olive oil (I really like this olive oil), and 1 tablespoon of salt into the slow cooker (I use the Hamilton Beach slow cooker) and mixed everything together briefly, then set it to cook for 8 hours on low. This was the result (after pouring out the liquid).
Then I shredded the meat and added a bit more olive oil.
Everything is so much easier in the slow cooker. So, I decided to try making ropa vieja in the slow cooker too! In fact, it’s so easy I’ve already made this dish several times over the past few weeks. I usually get around 3lb of flank steak. I cut the steak into 2 inch slices (cut across the grain). Then pan sear the strips on a high heat in a tablespoon of coconut oil. Sear for about 2-3 minutes on each side. This just locks in some of those delicious juices.
I was at Butcher Bar a few days ago perusing their selection of grass fed beef when I spied some pasture-raised chicken on the top shelf. It came to $12 for the chicken, but it’s worth it to know where the meat came from!
I have to say that I find chicken really ugly! Maybe it’s because I don’t cook whole chicken much or maybe I’m just too much of a city girl and seeing something resembling the real animal just freaks me out!