10:13 10:13

Tyra’s Blood Building Stew

By | 2017-04-24T09:51:11+00:00 February 1st, 2017|Categories: Blogs, Crock pot, Recipes, Seasonal Recipes, Soups and Stew, Winter Recipes|Tags: , , , , , , , , |Comments Off on Tyra’s Blood Building Stew

A wintertime favorite of Tyra’s that is deeply nourishing and warming.

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08:01 08:01

Roasted Roots With Balsamic, Rosemary And Sage

By | 2016-12-29T12:24:14+00:00 October 27th, 2015|Categories: April's Blogs, Comfort Food, Dairy Free, Diabetes Friendly, Gluten Free, Main Ingredients, Recipes, Seasonal Recipes, Squash and pumpkin, Vegan, Vegetable, Vegetables, Vegetarian|Tags: , , , , , , |Comments Off on Roasted Roots With Balsamic, Rosemary And Sage

 

Roasted roots are a staple for my family in the fall and winter.  You can easily vary this recipe to use other roots like turnips or rutabaga, winter squash or different herbs.  I often double the batch, eating the leftovers as is for the next meal or as the base for a luscious winter root stew.

Enjoy!

Contributed by April Crowell

 

 

 Roasted Roots With Balsamic, Rosemary And Sage – – carrots, potato, yam or sweet potato or butternut squash, onions, beets, parsnips, garlic (optional), rosemary, sage, olive oil (start on the low side and add more just to coat–you don’t want oily vegetables), balsamic vinegar, salt and pepper, Prep your veg!: Preheat oven to 425˚.

Peel all vegetables and dice into 1 1/2 inch pieces.
Place vegetables on a baking sheet large enough so they can all lay flat.
Stem and chop herbs and spread over vegetables.
Drizzle vegetables with olive oil and balsamic. Spread oil and vinegar evenly so that vegetables are well coated. Even vegetables back out on sheet.

; Roast vegetables: Roast vegetables in oven turning vegetables every 15-20 minutes. Add more oil or if they are too dry. Roast for about 45-60minutes or until vegetables are tender and slightly crisp on the edges. ; – Energetics:  Roots are grounding, warming and nourish the earth element.  They drain dampness and strengthen the Stomach and Spleen and build blood. The vinegar lightly astringes. Rosemary and sage drain dampness and stimulate digestion.

Primary season: Fall/Winter

for more recipes from April check out her personal website at <a href="http://aprilcrowell.com">aprilcrowell.com</a>

18:23 18:23

Stout-hearted Beef Stew

By | 2015-10-21T09:38:56+00:00 January 2nd, 2015|Categories: Blogs, Comfort Food, Crock pot, Meat and Fish|Tags: , , |Comments Off on Stout-hearted Beef Stew

This is a rich and deeply nourishing dish that is perfect for cold winter days.  The sweetness of the prunes is perfectly offset by the stout and pairs with the rich earthiness of the onion and carrot.  Serve it over mashed potatoes or wilt some fresh greens into your bowel.

Contributed by Nathan MandigoStout-hearted Beef Stew – This is a rich and deeply nourishing dish that is perfect for cold winter days. The sweetness of the prunes is perfectly offset by the stout and pairs with the rich earthiness of the onion and carrot. Serve it over mashed potatoes or wilt some fresh greens into your bowel. – onion (thinly sliced), garlic (minced or pressed), carrots (cut into 1/4 in clices), parsely (finely chopped), bay leaf, prunes (pitted), boneless beef chuck (1 inch cubes), flour, black pepper, stout or dark ale (for a brothier soup, use the whole bottle), In a 3 quart or larger electric slow cooker, combine onion, garlic, carrots, parsley, bay leaf and prunes.; Coat beef cubes with flour, then add to cooker and sprinkle with pepper. Pour in stout. Cover and cook on low setting until beef is very tender when pierced (8 to 9 hours); Before serving, skim off excess fat, if necessary. Season with salt to taste.; –

17:27 17:27

Pho Bo Stock

By | 2015-11-19T09:58:40+00:00 December 29th, 2014|Categories: Blogs, Comfort Food, Crock pot, Recipes, Soups and Stew|Tags: |Comments Off on Pho Bo Stock

Fuh? Yes, fuh? It really sounds like a question when you pronounce it correctly.  Pho is to the Vietnamese what chicken soup is to Americans.  This classic street food is a spicy, exotic meal in a bowl and has many variations.  It may sound intimidating, but really it is quite simple and well worth it.  But before you can make the soup, you have to make the stock.Pho Bo Stock – A basic stock recipe for pho. – oxtail (trimmed of excess fat), beef shank or brisket, onions (peeled and quartered), carrots (scrubbed and quartered), ginger (chunked), cloves (that’s the sweet spice…not garlic), cinnamon sticks, star anise, whole black peppercorns, tamari, nuoc cham (found at Asian markets), salt, water, Cook the meat: Place oxtail or beef bones in large deep stock pot and cover with water. Bring to a boil meat for a 15 minutes. Drain the meat, cleaning off any frothy scum. Clean out the pan. ; Cook the stock: Return meat to pan or place the meat in a crock pot. Add all ingredients except nouc cham and salt.

Cover with 12 cups of water and bring to a boil. If using a crock pot, cook on highest temperature. Simmer on covered for at least 2-3 hours–6 hours is even better!

Remove lid and simmer uncovered until stock reduces to about 8 cups total (about 1 hour). Skim off any excess fat.
; Strain the stock: Strain stock into another pan. Your stock is now ready to be used in Pho Bo or another recipe. You can also freeze the stock down for later use.; – Energetics–
Broths made with marrow are deeply nourishing and strengthening. Spices like cinnamon and clove […]

16:52 16:52

Roasted Roots with Sage, Rosemary & Basalmic

By | 2016-12-29T12:24:17+00:00 September 22nd, 2014|Categories: Blogs, Diabetes Friendly, Gluten Free, Recipes, Vegan, Vegetables, Vegetarian|Tags: , , , , |Comments Off on Roasted Roots with Sage, Rosemary & Basalmic

Roasted roots are a staple for my family in the fall and winter.  You can easily vary this recipe to use other roots, winter squash or different herbs.  I often double the batch, eating the leftovers as is or as the base for a luscious  root stew.Roasted Roots with Sage, Rosemary & Basalmic – – carrots, potatoes, butternut squash (peeled and seeded), yellow onions, beets, parsnips, rosemary, sage, balsamic vinegar, olive oil (extra virgin), salt and pepper, Prep the vegetables: Scrub the carrots, potatoes, parsnips and dice into 1 1/2 inch pieces.
Peel all onions and beetes and dice into 1 1/2 inch pieces.
Peel and seed the butternut squash.
Place vegetables on a baking sheet large enough so they can all lay flat.
Stem and chop herbs and spread over vegetables.
; Roast the vegetables: Drizzle vegetables with olive oil and balsamic.
Spread oil and vinegar evenly so that vegetables are well coated.
Even vegetables out on baking sheet, making sure they don’t overlap.
Roast in preheated 425˚ oven. Turn vegetables every 15 minutes adding more oil and vinegar if they are too dry. Roast for about 45 minutes or until vegetables are tender and slightly crisp on the edges. ; – Healing Energetics:  Roots are grounding, warming and nourish the earth element.  They drain dampness and strengthen the Stomach and Spleen and build blood. The vinegar lightly astringes. Rosemary and sage drain dampness and stimulate digestion.
Primary season: Fall/Winter

Contributed by April Crowell

14:05 14:05

Autumn Vegetable Stew

By | 2016-12-29T12:24:19+00:00 September 2nd, 2014|Categories: Blogs, Gluten Free, Soups and Stew, Vegan, Vegetables, Vegetarian|Tags: , , , , |Comments Off on Autumn Vegetable Stew

Butter nut squash or sweet potato?  Which to use?  With this recipe, either is fine.  It some times comes down to what I have on hand and need to use. This soup is delightfully warm, colorful and flavorful–perfect for a crisp day. If you want the soup richer, use organic beef broth instead of chicken or vegetable broth. If you like things a little spicier, add in a little hot pepper.   Serve with warm corn bread or over your favorite hot grain like rice, barley or quinoa.Autumn Vegetable Stew – – large onion (diced), green pepper (chopped), red pepper (chopped), butternut squash (or 2 medium sweet potatoes) (peeled, seeded and cut into 1/2 inch chunks), chicken or vegetable broth, fresh corn (if using frozen, thaw first), carrots (peeled and chopped), butter or olive oil, salt and pepper to taste, In large pot, melt butter or heat oil.
Sauté onions and peppers until just tender.
Add in broth, squash, corn and carrots.
Cook until squash is soft, about 45 minutes.
Adjust the seasonings to your tastes.
Serve with scoop of cooked whole grain like rice or barley or with hot corn bread.; –

10:03 10:03

Summer Carrot & Zucchini Salad

By | 2016-04-07T15:36:03+00:00 July 15th, 2014|Categories: Blogs, Dairy Free, Recipes, Sides and Salads, Vegan, Vegetables, Vegetarian|Comments Off on Summer Carrot & Zucchini Salad

Some of the best food is the simplest.  This salad is a French classic.  Carrots and zucchini with just a little vinegar and thyme to bring out their flavors.  Wonderful way to cleanse the palate.

Enjoy!

Contributed by April Crowell

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