In addition to what I alreadyposted for this week, I also made these three recipes:
1) kohlrabi latkes – basically used 2 medium kohlrabi -peeled and grated, eggs, coconut flour and onion and fried them up in beeftallow – they were really good – a nice sweetness from the kohlrabi. Mydaughter could tell the difference and didn’t really like them though.
2) Tonight since my daughter is sick, Idecided to make her favorite dinner (I have posted this before but here is therecipe):
Collard Greens Braised in CoconutMilk with Tomato
I adjusted this recently to addhomemade chicken stock – what better way to heal a cold than to eat chickensoup? This is one of the only ways I can get my daughter to eat it (the otherway is to cook rice in broth).
Ingredients:
2 large bunches of collard greens, cut into inch-thickribbons
1 large yellow onions, sliced into thin half-moons
4 plum tomatoes, diced (about 1 15 oz. can of dicedtomatoes)
1 13.5 oz. can of coconut milk
2-3 cups of homemade chicken stock
1 teaspoon of cumin seeds
1 pinch of asafoetida
½ tsp ground cardamom
1 tablespoon coriander seeds, toasted and ground (or justground)
1 teaspoon ground medium-hot chile, or half-sharp paprika
Juice of half a lime
1/3 cup of coconut oil or ghee (clarified butter)
Directions:
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1. In a large Dutch oven, heat the oil on medium-high. Toss in a cumin seed. When it cracks and sizzles, add in the rest of the cumin, asafoetida, and black cardamom. Stir 30 seconds, then add the remaining spices. Let them cook for another 30 seconds.
2. Add the onions and a pinch of salt. Cook the onions on medium, stirring every now and then, till they’ve softened significantly and have started to brown. Add the tomatoes with another small pinch of salt and cook till softened.
3. Add collards by the handful, coating them in oil as you go, till all are incorporated.
4. Add another small pinch of salt, the coconut milk, and 1-2 cups of homemade chicken stock.
5. Stir to combine, then cover and cook for about 40 minutes, or until the greens are tender.
6. Lift the lid and check for seasoning.
7. You can reduce the sauce if you like, but this is intended to be served over rice, so it should be a little loose.
8. Just before serving, stir in the lime juice.
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3) Tomorrow I am making brisket forFriday Shabbat dinner. I can’t think of anything better to go with latkes. It is best to make brisket a day ahead – it reallyhelps to chill overnight in the sauce and then reheat the meat – it is muchmore tender – plus then you have little work to do the next day! A few week’sago I ordered 7 lbs of brisket from my favorite grass-fed beef guy at theDowntown Farmer’s Market (Indian Hills Farm) – I picked them up last Saturdayand I froze half and am cooking the other half this week. I love thisguy’s meat – the fat is really yellow (indication of good grass-fed diet) whichmeans there is more K2 – important vitamin! Here is my favorite recipe:
Ingredients:
- 6 dried New Mexico Anaheim or ancho chilies, stemmed and seeded (I use 2-3 tbsp powdered ancho)
- 1 can(s) (28-ounce) diced tomatoes, preferably fire-roasted (this time I got a pureed glass jar of organic tomatoes so I don’t have to blend all of this up + no chance of BPA)
- 1 large onion, coarsely chopped
- 2 jalapenos, diced (I don’t have this week so will be omitting – oh well)
- 4 clove(s) garlic, coarsely chopped
- 1 tablespoon(s) chili powder
- 1 teaspoon(s) chili powder
- 2 teaspoon(s) ground cumin
- 1 teaspoon(s) sea salt
- 1 bottle Mexican lager, such as Corona or Dos Equis
- 1 tablespoon(s) olive oil
- 3-4 pound(s) trimmed flat, first-cut brisket
Directions:
- Tear chilies into 1-inch pieces and place in a large bowl. Cover with hot water and let sit until softened, at least 20 minutes. Drain.(Or use powder and just cover the meat with it – like me – easier)
- Preheat oven to 350 degrees F. Place tomatoes and their juices, onion, garlic, chili powder, cumin, salt and the drained chili pieces in a food processor. Process until smooth. Transfer to a large bowl and stir in beer.(I am just tossing it all in the pan on top of the meat – makes no difference and less mess)
- Heat oil in a large 5 1/2 quart-sized dutch oven over medium heat. Add brisket and brown on all sides, about 6 minutes total. Pour the chili sauce over the meat and bring to a simmer.
- Cover, transfer to the oven, and bake for 2-3 hours. Continue baking until the meat is fall-apart tender, 45 minutes to 1 hour more. – probably 4-5 hours for a 3-4 lb brisket.
- Transfer the meat to a cutting board and pull apart into long shreds using two forks or cut against the grain for strips. Stir the shredded meat back into the sauce.
- Chill in sauce overnight in the fridge – reheat the next day!
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We use the leftovers to make brisket tacos! So good! Happy Chanukah!
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