Once thought of as an impressive gourmet dish for dinner parties, Beef Stroganoff is actually easy enough to make any night of the week. It’s essentially nothing more than thin strips of beef simmered in a creamy sauce. But what a delicious sauce it is, meaty and rich, and still guaranteed to impress.
There are several ways to make the creamy sauce, depending on how your body feels about dairy and how you feel about the flavor of coconut milk. This recipe combines 1/2 cup (125 ml) coconut milk with 1 cup (250 ml) whole cream for a decadent-tasting sauce with light coconut flavor. The whole cream can be omitted and 1 1/2 cups (375 ml) of coconut milk can be used instead. You could even omit both the coconut milk and cream and simply serve the meat and simmered stock with a dollop of sour cream. The dish will turn out great no matter what.
Roasted salmon and vegetables gently seasoned with coconut aminos, garlic and green onion is a delicious, nutritious meal that’s on the table in thirty minutes flat. The salmon will be moist and tender, the beans and bell peppers crisp and fresh and the mushrooms soaked with the sweet-salty umami flavor of coconut aminos.
What makes this meal so quick and easy is that everything’s seasoned the same, goes in the oven at the same time and comes out of the oven at the same time, too.
Minestrone is Italian vegetable soup, a one-pot meal that provides the perfect opportunity to clean out the fridge. This hearty version is made with homemade chicken stock (and cooked chicken) that’s ready in about 30 minutes, to which you can add any vegetables you have on hand.
This chicken stock isn’t quite as nutrient rich as stock that’s simmered for hours, but it still tastes so much better than canned stock. Plus, you’ll have enough cooked chicken for the soup and another meal.
Minestrone is delicious with only the carrots, cabbage and kale this recipe calls for, but don’t hesitate to throw in other veggie odds and ends from the fridge. Zucchini, broccoli, root vegetables and green beans are all great additions. The more veggies you add, the less likely you are to miss the beans, pasta or rice that usually bulk up a bowl of minestrone.
It can be easy to forget that the green tops of many vegetables are not only edible, but truly delicious. Beets, carrots, radishes and turnips often show up in supermarkets with no greens attached at all, and that’s a shame. When cooked and served with their greens, these veggies become side dishes with an amazing array of earthy, sweet, pleasantly bitter and peppery flavors.
Beet greens are probably the most familiar within this bunch. Turnip greens are a little more delicate but have a similar flavor. Radish greens are milder than the radish itself but still a bit peppery. Carrot tops are slightly pungent and herbal. All of these greens can be cooked in a variety of ways: sautéed or stir-fried with oil or animal fat (bacon is always delicious with greens), thrown into soups, chopped up raw and served in salads or thrown into smoothies.
As if slow-cooked, tender, succulent pork wasn’t tempting enough, carnitas takes it one step further by caramelizing the pork in its own fat until the outside is perfectly browned and crisp. The crispy, tender morsels of pork that come out of the oven are hard to resist; it’s not unusual to eat so much meat right out of the pan that you’re full before the carnitas make it to the table.
Cooking meat that is both tender and crispy might sound tricky but the only trick to making carnitas is getting out of the way so the meat can cook itself. The less you intervene, the better. Seasoned pork is braised in a pot of water until the meat is tender and the water is gone. Then the pork fat takes over, essentially frying the meat into a crispy, fatty, salty masterpiece.
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