Asian Grass-fed Beef Short Ribs – InstantPot or Oven Roasted

This recipe has some more obscure ingredients than normally appear in my recipes but the additions make for an enhanced taste.  You can find these ingredients at most health food stores.  The InstantPot helps make the meat extra “fall off the bone” tender and does an amazing job with the flavors.  Oven roasting will take a lot longer and requires more attention while roasting.

These are terrific served with cauliflower rice or mashed cauliflower and quick pickles (see below)

Preparing meat on the bone gives you so much more nutritional benefit than boneless cuts.  The pressure cooking or slow oven roasting helps bring out the minerals, glucosamine,  hyaluronic acid, collagen (to name a few) from the bone.

3 lbs grass-fed beef short ribs
coconut oil
sea salt or Himalayan salt
black pepper
1/4 cup mirin
1/4 cup tamari or coconut aminos
1 tablespoon toasted sesame oil
1 tablespoon fresh grated ginger
4 cloves garlic, minced
1/4 onion, grated
1/4 teaspoon cayenne pepper (optional)
4 cups dashi broth (made from kombu- see below)
fresh parsley, optional

About 30 minutes before cooking, salt and pepper the ribs and let get to room temperature.

Make the dashi broth.  Put a 4 inch piece of kombu in 4 cups of water and soak for 15 minutes.  Boil the kombu for another 15 minutes then remove kombu. Once done, add the tamari, mirin, sesame oil, ginger, garlic, onion, and cayenne pepper.

Heat 1-2 tablespoons of coconut oil in the Instant Pot on the saute function.  Add the ribs, bone side up, and fry until browned.  Brown the other two meaty sides of the ribs until golden brown.

Turn the Instant Pot to the meat setting and place the ribs in the pot, bone side down. Cover with the dashi broth/tamari mixture.

Set the pot to 45 minutes and start.

Do a quick release when done and serve with broth ladled over the ribs.  This is great served with cauliflower rice/mashed cauliflower, and quick pickles (thinly sliced cucumbers with sea salt and red wine vinegar).

 

 

 

 

OVEN ROASTING METHOD:

Heat oven to 400 degrees.  Follow the instructions above but sauteed in a cast iron skillet instead of the instant pot.  Transfer the ribs to a dutch oven and pour the broth mixture over the ribs and cook at 400 degrees for 30 minutes.  Reduce oven temperature to 325 degrees and cook for another 3-4 hours, basting with the broth every hour or so (add more broth if necessary)

Mediterranean Chicken – Instant Pot or Oven Roasted

This is a simple, yet exotic recipe that highlights so many fabulous flavors and textures. You will feel like a gourmet cook when you serve it. This recipe is great served with any vegetable or with grilled halloumi (greek goats milk cheese).

4 free range chicken breasts, bone in, skin on
Natural Salt and pepper
1 tablespoon coconut oil
4 tbsp Za’atar spice (add 1/4 cup olive oil if dry spice) *see below for the kind I used)
1/4 cup pine nuts
1/4 cup sun-dried tomatoes
1/2 onion, cut in chunks
1/2 cup kalamata olives, pitted
3 cloves garlic, minced
1/2 cup filtered water
1/2 cup chopped fresh parsley leaves
Olive oil for drizzling

Sprinkle chicken generously with salt and pepper. Heat oil on sautee function on the Instant Pot. Brown chicken, skin side down first until browned. Brown the other side. Remove chicken and set aside. Add onion and saute until translucent. Add garlic and saute for 1 more minute. Rub 1 tablespoon of za’atar over each breast being sure to get some underneath the skin. Add the chicken back into the pot and add the remaining ingredients except for parsley and olive oil. Set Instant Pot on Meat setting and cook for 12 minutes. Do a quick release when done and serve.

ROASTING METHOD:  Brown chicken in a cast iron dutch oven and add the rest of the ingredients and roast in a 425 degree oven until done.

This is the Za’atar I used for this recipe

Teriyaki Salmon

Simple and delicious.
1⁄4 Cup Olive Oil
1 Teaspoon Ground Ginger
1⁄4 Cup Fresh Lemon Juice 1⁄4 Teaspoon Garlic Powder
1⁄4 Cup Soy Sauce or Tamari
4 Wild Salmon Steaks
1 Teaspoon Mustard

TIP: This is a quicker version of the recipe above. It is great for a quick meal and for leftovers.

In a glass pan, combine the first 6 ingredients. Mix well. Set aside 1/4 cup for basting and refrigerate. Place the salmon into a glass dish and let marinate for 1 hour in the refrigerator. Drain and discard marinade. Place the salmon on a broiler pan or grill. Broil or grill for 4-5 minutes. Brush with reserved marinade. Turn and broil or grill for 5 more minutes or as desired.

Meatloaf

Here is another traditional favorite that everyone will love.

1 Pound Grass Fed Ground Beef
1 Small Yellow Onion, Chopped
1 Clove Garlic, Minced
1⁄2 Cup Flat Leaf Parsley, Finely Chopped
1 Large Cage Free Egg, Lightly Beaten
1 Cup Sprouted Grain Bread, Lightly Toasted and Processed into Crumbs
2⁄3 Cup Organic Tomato Paste, or Fruit Sweetened Ketchup (no sugar), Divided 1 Teaspoon Sea Salt
1⁄2 Teaspoon Pepper

Preheat oven to 375oF. In a medium bowl, combine chopped onion, garlic, parsley, egg, and 1⁄3 cup ketchup. Add breadcrumbs and beef. Season with salt and pepper. Mix until well combined. Place mixture in a 6 cup capacity loaf pan (8 x 4 inch) or simply shape into a loaf in a glass baking dish. Pat gently to make a rounded top. Do not pack. Bake meatloaf 50 minutes. Remove from oven; brush with remaining 1/3 cup tomato paste or ketchup. Return to the oven; Bake until an instant-read thermometer inserted into the center of the loaf reads 160oF, approximately 10 – 20 minutes. Cool meatloaf for 10 minutes in the pan before slicing.

Chicken Asparagus Marsala

Asparagus always give a dish an elegant flair. Here, it also adds beautiful color.

4 Free Range Chicken Breast Halves, Boned and Skinned
10 Ounces Asparagus Spears, Cut
2 Tablespoons Butter
1 Tablespoon Coconut or Grapeseed Oil
1⁄2 Pound Mushrooms
1⁄4 Cup Marsala Wine
1⁄2 Teaspoon Salt
1⁄4 Cup Water
1⁄8 Teaspoon Pepper
1 Tablespoon Parsley, Chopped Diagonally into Pieces

Pound the chicken pieces to 1⁄4-inch thickness. Melt the butter in a frying pan over medium-high temperature. Add chicken and cook, turning, for about 5 minutes or until the chicken is brown. Remove chicken and set aside. To the drippings remaining in the frying pan, add the asparagus and mushrooms and cook, stirring, for about 3 minutes. Return the chicken to the pan, add the marsala wine, water, salt, and pepper.
Bring the mixture to a boil for 2 minutes to reduce the liquid. Reduce heat, cover and simmer for about 3 minutes or until the chicken and vegetables are tender. Arrange the chicken on a serving platter. Spoon the vegetable sauce over the chicken. Sprinkle with chopped parsley and serve.

Caesar Dressing

This is a classic dressing usually paired with only chopped romaine lettuce. Simple and delicious.

1 cage free egg
1⁄2 Cup White Wine Vinegar
2 Tablespoons Lemon Juice
2 Cloves Garlic, Minced
1⁄2 Teaspoon Sea Salt
1⁄4 Teaspoon Pepper
3⁄4 Cup Olive Oil
1⁄3 Cup Freshly Grated Raw Parmesan Cheese
1-2 Sardine Fillets, Optional

In a blender add all ingredients except olive oil. Blend well. While the processor is running, slowly add the olive oil. Use immediately or refrigerate up to one week.