Heat the oil in a large frying pan over medium heat.
Stir fry the meat until browned (or just until heated through). Add eggs, stir to break up while cooking. Add carrots, fry until very slightly tender. Stir in celery and cook slightly.
Add chopped kale and collards, fry a few minutes before adding rice, frying and stirring for approximately 5 – 8 minutes. Serve with organic fermented soy sauce.
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy
Roasting a chicken is easier then you think (if you’ve never made one before). The recipe I have for you today is simple, but it makes one really tasty chicken.
The key is in the basting and roasting. The recipe starts off on high heat, but after a few minutes it comes down to allow the chicken to roast slowly, locking the juices in and resulting in a moist, tender, juicy chicken. Depending on how large the chicken is this will take 1-2 hours to roast, or more. The oven will have something to say about it too.
Basting the bird during the roasting helps it stay moist throughout, especially in the white meat area, as that tends to cook quicker and dry out faster. At first you’ll only have the oil and butter to baste the chicken with, but after about 15-20 minutes or so the chicken will start oozing drippings, perfect for basting back on.
And about the oils, am I sure that’s not too much? YES! It’s not. I like it that way. You will too. The butter and oil infuses so much buttery flavor into the chicken, as well as making the skin turn a crisp, golden brown. Watch the video. You’ll see.
If you want to, cube a few potatoes and roast them with the chicken.
If you want to make gravy though, don’t add potatoes. Potatoes are extremely greedy and gulp all the drippings down. They won’t spare you very much in the way of drippings, if any at all.
So what are you waiting for? Check the video out for a step by step tutorial and make this for your next dinner, along with a side of rice, popovers, or potatoes. I’d do the popovers. They’re perfect for soaking up any extra gravy.
Remove the giblets and wash the chicken in warm to hot tap water and dry thoroughly. Liberally season the cavity with salt and pepper. Stuff with the onion, celery, and garlic.
Brush melted butter and coconut oil all over chicken and season with salt, pepper and garlic powder. Place in a roasting pan or a 9×13 glass baking pan.
Roast for 11 minutes at 425 degrees F. Reduce the heat to 350 degrees and baste the chicken. Roast for 1 hour or until juices run clear when pricked between the leg and thigh. Baste chicken with pan juices every 10-15 minutes or so, but stop basting around the last 10 minutes. You can increase the temperature to 375 degrees F during the last 1/2 hour or so if you need to “hurry” it up.
Pour pan juices into a small saucepan and add chicken stock or water. Adjust richness by adding more or less stock/water. Make a slurry by adding the corn starch to the water and whisk into the gravy to reach the desired consistency. Add more if needed. Add more stock if needed and whisk and boil until gravy has thickened. Serve with the roasted chicken.
1 cup shredded cheese (sharp cheddar or Monterey jack)
1 cup mayonnaise* (use as needed, enough to lightly coat all ingredients)
Preheat oven to 400 degrees F.
Cut oil into flour and salt until mix finely. Pour in water and mix with fork and then knead with your hands just until pliable.
Roll out dough to rectangle. You’re going to want to try and make it about 9×13, but it may not stretch that much. Mine didn’t. Place dough unto a lightly greased cookie sheet.
Mix filling ingredients and put mixture in center. Cut the excess of both sides of dough into strips, but DO NOT detach from center of the dough. Take the strips up over the mixture and sort of pinch the two strips together.
Put a light egg wash (1 egg beaten with a little water) over the top and bake for 30-35 minutes.
6 tablespoons butter, melted (you can also use part or all coconut oil)
Preheat oven to 425 degrees F.
Remove packet of chicken giblets and rinse chicken inside and out. Place chicken in a roasting pan or 9×13 glass baking pan and pat all over with paper towel to dry.
Generously salt and pepper inside of chicken. Stuff with a few sprigs of the rosemary, the 2 lemon halves, and 2 garlic halves. Brush outside all over with melted butter. Season with salt and pepper to taste. Place the lemon quarters and remaining garlic halves around the chicken.
Roast chicken for approximately 1 1/2 hours, basting with pan juices every now and then once it is halfway through cooking.
Serve chicken with the roasted garlic and coconut peanut butter sauce.
Place coconut peanut butter and hot water in a small bowl. Whisk until well combined. Whisk in remaining ingredients. Cover and let sit at room temperature for at least an hour to allow flavors to develop.
In a heavy saucepan, over medium-low heat, cook the coconut flour and virgin coconut oil, stirring constantly until the roux turns a light caramel color. Add the chicken broth, bring to a boil, and then lower to a simmer. Stir in the sweet potatoes and spices. Bring to a simmer again and cook for 5 minutes more.
In a blender, puree the soup in batches (or all at once if blend pitcher is big enough) and return to saucepan (or use a hand blender). Add the milk and gently reheat the soup. Season with salt and pepper and serve.
* You could use rice, almond, or coconut milk to make soup dairy-free. For coconut milk make homemade coconut milk or use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed.
Bring broth to a boil; add the veggies that need to cook longer. Example: potatoes first, boil a few minutes, celery, onion and carrot next (if you want your carrots only partly cooked and still crunchy add them in the last 10-5 minutes of cook time). Add seasoning at this point or wait until the end.
Lower heat and simmer for about 20-30 minutes or until potatoes are tender.
In a large saucepan, heat coconut oil over medium heat. Stir in onion, ginger and garlic. Sauté for 1 minute. Add sweet potato, cayenne, salt, black pepper, and chicken broth.
Bring to a boil. Reduce the heat into medium-low heat; simmer until the potatoes are tender, about 25 minutes.
Puree the soup in the saucepan using an immersion blender or a regular blender in 2 batches.
Return the soup to the saucepan. Stir in coconut peanut butter and honey, continue stirring until peanut butter and honey melts. Serve hot.
