Winter Stew
Ingredients
- 1 pound venison, beef, or bison, cubed
- 1/3 cup organic sprouted white wheat or sorghum flour
- 1 teaspoon Freshly ground black pepper
- 2 teaspoons sea salt
- 2 tablespoons olive oil
- 2 medium organic onions, diced
- 8 ounces bacon, diced (nitrate/nitrite free)
- 6 cloves organic garlic, diced
- 1 pound organic mushrooms, quartered
- 1 cup dry red wine
- 4 cups beef broth
- 3 tablespoons organic tomato paste
- 1 bunch Fresh Thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 1/2 cup fresh parsley chopped
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Instructions
- Place cubed meat in a medium bowl and add flour, salt, and pepper. Toss well until all meat is coated.
- Warm oil in a Dutch oven or heavy soup pot over medium heat. Add bacon and fry until crisp. Add onions and garlic. Saute all until onions are translucent (6-10 minutes).
- Add the meat and cook about 7 minutes. Stir in the mushrooms and continue to cook another 10 minutes.
- Pour in wine, broth, and tomato paste. Stir well. Add herbs. Return mixture to a simmer. Reduce heat to medium low and simmer, uncovered, about 50 minutes or until meat is tender.
- Remove herbs. Sprinkle top with fresh parsley and serve warm over sprouted brown rice or mashed potatoes.
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Jose’s Black Beans and Rice
Ingredients
Black Beans:
- 1 pound sprouted black beans
- 6 thick bacon slices, diced
- 1 large yellow onion, chopped
- 3 garlic cloves, chopped
- 1 red bell pepper, chopped
- 2 quarts chicken stock
- 2 bay leaves
- 1 teaspoon sea salt
- 1/2 teaspoon ground cumin
Fried Plantain and Mojo
- lard
- 1 plantain, cut into ½" cubes
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh orange juice
- 1/2 cup olive oil
Sofrito
- 7 garlic cloves
- 2 shallots, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 1 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 1 tablespoon smoked paprika
- 2 tablespoons tomato sauce
- 2 tablespoons roasted red bell peppers, chopped
- 1 tablespoon tomato paste
- Hot cooked sprouted brown rice
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Instructions
- Prepare Beans: Place beans in a large Dutch oven; add filtered water to depth of 2 inches above beans. Bring to a boil.
- Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain.
- Cook bacon in Dutch oven over medium heat, stirring often, 8–10 minutes or until crisp.
- Remove bacon and drain on paper towels; reserve drippings in Dutch oven.
- Add onion, 3 garlic cloves, and red bell pepper to hot drippings; cook, stirring often, 10 minutes or until tender.
- Add stock, next 3 ingredients, and beans; bring to a boil over medium-high heat.
- Reduce heat to medium-low. Simmer, stirring occasionally, 2 hours or until beans are tender.
- Meanwhile, prepare Plantain: Melt lard to depth of 1 inch in a 10" cast–iron skillet; heat to 340 degrees.
- Fry plantain 2–3 minutes or until golden.
- Drain on paper towels.
- Prepare Mojo: Stir together 2 garlic cloves and next 3 ingredients.
- Heat ½ cup olive oil in a small skillet over medium heat 2 3 minutes; whisk into juice mixture. Add salt and pepper to taste.
- Prepare Sofrito: Pulse 7 garlic cloves and next 3 ingredients in a food processor until finely chopped.
- Saute garlic mixture in 1 tablespoon hot olive oil (or coconut oil) in a medium saucepan over medium–high heat 5–7 minutes.
- Add paprika and next 3 ingredients; sauté 1 minute.
- Spoon desired amount hot cooked sprouted brown rice onto individual serving plates. Top each with 1 cup black bean mixture and 1 tablespoon Sofrito.
- Drizzle each with a tablespoon Mojo. Sprinkle with bacon and plantain cubes.
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Aromatic Sprouted Lentil Salad with Bacon
Ingredients
- 2 cups sprouted dried lentils
- 2 bay leaves
- 4 ounces bacon (or pancetta), chopped (I use 6-8 oz.)
- 6 cups finely chopped red cabbage
- 1/3 cup raw apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 1/2 teaspoons fresh rosemary, chopped
- 1 teaspoon Celtic salt
- 1/2 teaspoon ground black pepper
- 3 garlic cloves, minced
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Instructions
- Place sprouted lentils and bay leaves in a large saucepan.
- Cover with water to 2 inches above lentils; bring to a boil.
- Reduce heat and simmer about 20 minutes or until tender; drain. Discard bay leaves.
- Heat a large skillet over medium–high heat.
- Add bacon or pancetta; sauté 2 minutes or until browned. (I’m a bacon fan so sometimes I’ll fry about 8 oz.)
- Remove the bacon with a slotted spoon. Add cabbage to drippings in pan; sauté 5 minutes or until tender.
- Combine the lentils and cabbage in a large bowl. Combine vinegar and the remaining ingredients, stirring with a whisk. (I place in a small jar with lid and shake vigorously.)
- Pour vinaigrette over lentil mixture; toss well to coat. Sprinkle with bacon.
- Yield: 12 ¾-cup servings.
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Black Beans
Ingredients
- 6 qts soaked beans
- 1 red onion small dice
- 2 large carrots small dice
- 3 stalks celery small dice
- 4-5 jalepenos seeded, small dice
- 3 tbsp ground cumin
- 3 tbsp ground corriander
BOQUET GARNI- ALL TIED TOGETHER WITH BUTCHER TWINE
- 5 sprigs oregano
- 8 sprigs parsley
- 5 sprigs thyme
- 2 bay leaves
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Instructions
- Sweat down the onions, carrots, celery and jalepenos til soft
- add drained black beans
- fill pot with enough water to cover beans over 1-2 inches
- add cumin and corriander with 2T salt and 2T black pepper
- stir pot to distribute all ingredients
- tie bouquet garni to pot handle and insert into beans
- cook on simmer for 3-4 hours til beans are al-dente (firm to the bite but soft enough to chew)
- remove boquet garni
- salt and pepper to taste
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Rick’s Rocking Gumbo
Ingredients
Shrimp Stock
- 2 lbs large shrimp, with heads and tails
- 1 medium yellow onion halved
- 2 bay leaves
- 1 tbsp thyme
- 1/4 tsp cayenne (1/8 tsp. for less heat)
- 1 tbsp Old Bay seasoning
- 2 Lemons halved and squeezed (I use 4 tablespoons lemon juice)
- 2 1/2 quarts quarts cold water (I use 1 ½ quarts water and 1 quart chicken stock)
Gumbo
- 1 stick butter (1/2 cup)
- 1/2 cup sprouted wheat flour
- 2 medium yellow onions, chopped
- 2 celery stalks chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, finely chopped
- 1 1lb bag of frozen sliced okra (or fresh)
- 1 tsp teaspoon sea salt (I use 1 ½ teaspoons)
- 1/4-1/2 tsp teaspoon cayenne pepper (1/8 tsp. for less heat)
- 1/2 tsp Old Bay seasoning
- 1 15oz can diced tomatoes, drained
- 3 bay leaves
- 1 tbsp thyme
- 1 tbsp gumbo file'
- 2 quarts shrimp stock
- 2 lbs peeled raw shrimp
- 1 pint raw oysters
- 2 lbs frozen crawfish tails (I use 8 oz. lump crab meat and 1 ½ lbs.raw grouper, cut into cubes)
- 1 lb smoked sausage, sliced
- 4-6 cups cooked sprouted brown rice
- Lots of chopped green onions and flat-leaf parsley (to sprinkle on top)
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Instructions
To make the shrimp stock
- Peel the shrimp and toss the heads and tails into a large stock pot.
- Refrigerate the peeled shrimp until ready to put into the gumbo.
- Add the onion, bay leaves, thyme, cayenne pepper, Old Bay and lemons (or juice) to pot. Cover with 2 ½ quarts water (or water and stock), allow the liquid to slowly come to a boil, then lower the heat.
- Gently simmer for 45 minutes uncovered, skimming any foam off that rises to the top of pot. Strain the stock into another pot to remove the chunky solids.
- At this point you should have about 2 quarts of broth to use in the gumbo. Cool until needed.
To make the gumbo
- You must start with a roux base, so melt the butter over medium-low heat in a large Dutch oven or other heavy bottomed pot.
- Add flour, stirring constantly with a wooden spoon or whisk, to prevent lumps. Cook the roux until it is the color of walnuts, and smells equally nutty. This should take about 5-7 minutes.
- Add the onions, celery, bell pepper, garlic and okra, and season with salt, cayenne and Old Bay. Mix in the tomatoes, bay leaves and thyme, and cook for about 5 minutes, stirring until the vegetables are soft.
- Pour in the cooled shrimp stock and stir until mixture is well blended.
- Bring the mixture to a boil, add sliced sausage, and reduce heat to simmer for 45 minutes, stirring occasionally, until the gumbo darkens slightly and thickens. Toss in the shrimp, oysters, and crawfish tails (or crab and grouper).
- Toss in the shrimp, oysters, and crawfish tails (or crab and grouper). Cook another 10-15 minutes and taste. If seasoning needs to be adjusted, do so now.
To serve
- Toss in the shrimp, oysters, and crawfish tails (or crab and grouper). Cook another 10-15 minutes and taste. If seasoning needs to be adjusted, do so now.
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