Oxtail Stew

Recipe

Oxtail stew

                                                                      Okidok!
                                                Oxtail stew on the menu ! Recipe source

Ingredients

• 2.5 kg oxtail , chopped into 4cm chunks (ask your butcher to do this)
• sea salt
• freshly ground black pepper
• olive oil( or lard)
• 2 medium leeks
• 2 stalks of celery
• 4 medium carrots
• a few sprigs of fresh thyme
• a few sprigs of fresh rosemary
• 4 fresh bay leaves
• 4 cloves
• 2 x 400 g tins of plum tomatoes ( I used organic passata )
• 275 ml porter or red wine( optional)
• 1 litre organic beef stock
• Worcestershire sauce ( optional )
  also added 1  chopped onion  and paprika

Method

Preheat the oven to 220ºC/425ºF/gas 7. Place a large roasting tray in the oven to preheat.

Carefully remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil/lard,  then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.

Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil. Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.

Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170ºC/325ºF/gas 3.

Add the cloves to the veg,  then pour in the tomatoes and porter (or wine, if using). Add the oxtail and any roasting juices, cover with the beef stock or 1 litre of cold water and stir well. Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.

Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones. Season to taste and enjoy with seasonal greens.

Tip: Turn this stew into soup by adding a good splash of boiling water and simmering to your desired consistency. I also love this stirred through pappardelle and served with a grating of Parmesan on top – incredible!

 Polish_pls

Skladniki

• 2.5 kg ogonow ( pokrokjonych na 4 cm kawalki )
• sol
• swiezo zmielony pieprz
• oliwa , olej kokosowy lub smalec
• 2 srednie pory
• 2lodygi selera
• 4 srednie marchewki
•   galazka tymianku
• swiezy rozmaryn
• 4 fliscie laurowe
• 4 gozdziki
• przecier pomidorowy/passata
• porter, czerwone wino(220ml )- opcjonalnie
• 1 litr wywaru miesnego ( eko )
• Worcestershire sos ( optionalnie )
  ( rowniez dodalam 1 posiekana cebule i lyzke papryki

Do nagrzanego piekarnika (220C )wstawic zaroodporne naczynie i rowniez rozgrzac dobrze.
Ostroznie wyjac  naczynie i ulozyc na nim mieso.
 Skrpic oliwa lub polac rozpuszczonym tluszczem, dobrze namacerowac i staic do piekarnika na ok 20 min az bedzie zrumienione na zloty kolor

 miedzyczasie pokroic warzywa
pory i lodygi selera , zdluz, a nastepnie w kawalki ok 2cm.
 Obrac marchew i pokroci w 2 cm kawalki.
Zrumienic na tluszczu na patelni czy w garnku zeliwnym ( na srednim-malym ogniu )
Posiekac i dodac tymianek i rozmaryn, liscie laurowe i dalej poddusic ok 20 min mieszajac w miedzyczasie
  Wyjac mieso z piekarnika, zmniejszych temp do 170 C

Do  garnka z arzyami dodac gozdziki mieso, papryke, sos pomidorowy i wino.
Zalac wywarem miesnym i dobrze wymieszac.
Gotowac pod przykryciem ok 5h ( mozna w wolnowarze )az mieso zacznie odpadac od kosci  i mieszajac  co godzine, podleajac woda w razie potrzeby.
Zestawic z ognia i odstawic do przestygniecia na ok 10 min. Usunac kosci  i podawac z sezonowymi warzywami
PS
 Dodajac wwieksza ilosc wody uzyskamy zupe .
Pyszne posypane swiezo startym parmezanem

Wonderful offals -tripe soup recipe

                              Tripe soup of Flaki- Polish recipe as my mama made it !  :D

Ingredients

• 1 kg beef tripe ( precooked  cooked, tender and sliced)
• 0.5 kg   beef ( boneless)- I used chicken hearts for higher nutritional quality
• 4-5 carrots-diced or grated
• 2 leek- sliced
• medium size celeriac- grated
• 2 Hamburg parsley- grated
  1onion,  finely chopped
• 3 TBSPs butter ( organic, grass pastured )
• 3 TBSP marjoram ( fresh will be best)
  3 TBSP paprika
  1 TBSP nutmeg or mace
  1 TBSP ginger
    Himalayan salt, black pepper ( freshly ground ), bay leaf - to taste
  2 litres bone broth or meat stock
  tomato sauce- optional

 place tripe, bone broth, cooked and sliced meat or hearts, bay leaf and pepper in a large pan.
 Bring to boil and simmer while preparing the rest of ingredients.
 Melt butter on a frying pan and gently fry veg until soft.
 Add to the saucepan and season with paprika, nutmeg, ginger & marjoram. Add tomato sauce if required.
 Slow cook until  tender and full of flavour.
Season to taste
  Serve hot and Enjoy!


 Benefits of Tripe - nutritional facts!
source
A 3-ounce serving of cooked tripe will provide you with 80 calories, 10 grams of protein, 1.7 grams of carbohydrates and 3.4 grams of fat, including 1.2 grams of saturated fat. This is only about 5 percent of the daily value for fat and 6 percent of the DV for saturated fat (currently considered as a health food)

Source of Selenium

You'll get 10 micrograms of selenium, or 14 percent of the DV, in each 3-ounce serving of tripe. Selenium is an essential mineral that acts as an antioxidant to limit cell damage from harmful compounds called free radicals. It also helps with immune function, thyroid function and the creation of DNA. Meat, poultry, seafood, eggs, Brazil nuts and brown rice are other good sources of selenium.

High in Vitamin B-12

Vitamin B-12, which is only naturally found in significant amounts in animal products, is important for forming DNA and red blood cells to carry oxygen throughout your body. Getting enough vitamin B-12 from your diet may help lower your levels of homocysteine and thus your risk for heart disease, according to the Linus Pauling Institute. Each serving of tripe will give you 0.6 microgram of vitamin B-12, or 10 percent of the DV.

Provides Zinc

You'll also get about 1.5 milligrams of zinc in each serving of tripe, or 10 percent of the DV. You need zinc for immune function, wound healing, blood clotting, reproduction, thyroid and insulin function, healthy vision and a proper sense of smell and taste. Zinc may also lower your risk for heart disease and cancer by acting as an antioxidant and protecting your cells from free radical damage, notes the University of Maryland Medical Center.

Ukrainian borscht with seasonal vegetables

 Bone broth based


 Suggested ingredients
 bone broth
 kvass  including some grated beets
fresh vegetables:
 red and yellow beets including stalks
onions ( whole if small, pickling type or chopped and )
potato( optional )
 carrots
small courgettes
broad beans
celery stalks
 celeriac
 Hamburg parsley
tomato/ tomato sauce
 fresh herbs of your choice
 hard boiled eggs
 organic cream or natural yogurt
 salt, pepper for seasoning

                                         with seasonal vegetables fresh from the garden

 and some fermented beets ( kvass ) 

                           hard boiled egg halves and a spoonful of sour cream completing the dish

Our regulars - bone broth & dumplings

   I use roasted organic chickens carcasses to make this wonderful bone broth   which serves us as a base for various types of soups, curries, stews and so on. Or  just drunk as it is. Reach in minerals and collagen.

 Basic recipe for bone broth

"Healthified" BROTH BASE ( by Maria Emmerich )
4 quarts water (reverse osmosis filtered water is best)
Leftover bones and skin from one pasture fed chicken

1 whole clove fresh garlic, peeled & smashed
2 TBS apple cider vinegar (organic)
2 TBS coconut oil 

2 onions, diced
2 stalks celery, sliced 1/4 inch thick
1 tsp thyme leaves

Place the water, chicken, garlic, and vinegar in a large kettle or a large crockpot and set the heat to "high." Bring to a boil, then reduce the setting to "low" for a soft simmer. Cook for a minimum of 8 hours and up to 24 hours. The longer it cooks the more nutrients and minerals!

Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle or crockpot to burner set on medium-high. Add oil, then onions and celery. Saute about 8 to 10 minutes or until tender. Add chicken, broth and thyme. Bring to a simmer.

As for dumplings,  I make them of minced organic pork, adding an egg, a teaspoon of psyllium husk, coconut flower, salt, freshly ground pepper, onion powder and fresh thyme, finally grated carrot ( optional )

Vegetable curry

Maryland Crab Soup

Maryland Crab Soup

Quick lunch - sea food

  Grain free simple lunch- sea food `stew` with grain free rolls

Clam soup with feta

with courgettes, parsley, feta cheese, tomato, chilli

Low Carb Roasted Garlic Chicken Soup Recipe | All Day I Dream About Food

Low Carb Roasted Garlic Chicken Soup Recipe | All Day I Dream About Food

Maria`s rolls & chowder soup

"HEALTHIFIED" CHOWDER:
BREAD BOWL:
1 1/4 cup blanched almond flour (or 1/2 cup coconut flour)
5 TBS psyllium husk powder (no substitutes)
2 tsp baking powder
1 tsp Celtic sea salt
2 eggs (4 if using coconut flour)
1 cup BOILING water (or broth- for extra flavor)

CHOWDER:
1/2 cup butter
1/2 cup onion, chopped
1 cup celery, diced
2 cups cauliflower flowerettes
3 cups broth (veggie or chicken)
4 oz cream cheese or mascarpone cheese
1 tsp Celtic sea salt
2 (6.5 oz) cans clams, drained
1/4 tsp psyllium powder (for thickening)
OPTIONAL: 4 slices of bacon, into small pieces

BREAD BOWL: Preheat the oven to 350 degrees F. In a medium sized bowl, combine the almond, psyllium powder (no substitutes: flaxseed meal won't work), baking powder and salt. Add in the eggs and combine until a thick dough. Add boiling water into the bowl. Mix until well combined.

Divide the dough into 4 balls. Place on a baking sheet and bake for 45-55 minutes or until golden brown.

CHOWDER: Place the butter in a saucepan and heat on high until brown specks appear, making "brown butter." Turn on medium heat and add the onion, celery and cauliflower (and bacon if using). Saute for 10 minutes or until the vegetables are tender (and bacon is cooked). Add in the broth and softened cream cheese (use a whisk to incorporate the cream cheese or little specks of cream cheese will be in the soup). Season with salt. Add in the clams. Whisk in the psyllium to desired thickness... a little goes a long way! Makes 8 servings.

I used this rolls recipe to make bread bowls for mushroom soup

 as well as some extra dough to bake a batch of rolls

I must say, those are great!

 here served with boiled ham and gherkins in brine 

Polish_pls


 bulki/ miski chlebowe
1 1/4 kubka* * kubek=220 ml) maki migdalowej ( lub pol kubka kokosowej)
5 lyzek babki plesznik ( lusek)
 1 lyzeczka sody
1 lyzeczka soli
1 jajka ( lub 4 jesli uzywamy maki kokosowej)
1 kubek goracej wody ( lub wywaru miesnego )
 
zupa
1/2 kubka masla
1/2 kubka siekanej cebuli
1 kubek krojonego selera naciowego
2 kubki rozyczek kalafiorowych
3 kubki wywaru miesnego lub warzywnego
2 lyzki serka kremowego ( bez dodatkow) lub mascarpone 
1 lyzeczka soli
2 puszki clams **
1/4 lyzeczki babki plesznik ( do zageszczenia)
OPCIONALNIE: pare plasterkow bekonu pokrojonych drobno

BREAD BOWL: Rozgrzac piekarnik do 180 st.
W sredniej wielkosci misce wymieszac make migdalowa z babka plesznik, soda i sola. Dodac jajka i polaczyc do momentu utworzenia gestego ciasta. Dodac goraca wode /bulion
Wymieszac do momentu polaczenia

podzielic na 4 czesci. Z kazdej utworzyc kulke. Rozlozyc na papierze do pieczenia i piec 45-55 min na zloty kolor






zupa
Maslo rozgrzac na patelni do momentu zbrazowienia
Zmniejszyc ogien do sredniego i dodac warzywa. Podsmazyc mieszajac przez ok 10 min. Dodac wywar miesny/warzywny, serek, doprawic do smaku i dodac clams  
 Na koniec dodac babke plesznik i dobrze wymieszac

Shirataki Miracle noodles

Seafood bake up

for soup

white fish

sea food ( prawns, shrimp, mussels etc)

 roast tomato or tomato sauce

 basil-plenty

 salt, pepper, paprika, cayenne 

 broth

for crust

 4 eggs

 coconut flour- 1 cup

 coconut oil- 2 TBS

 psyllium husks-1 TBS

 broth- 1 cup

onion powder- 1 TBS

 salt, baking soda ( 1/2 tsp)

Maria's Nutritious and Delicious Journal: Molten Chocolate Cakes & Coffee Ice Cream

Maria's Nutritious and Delicious Journal: Molten Chocolate Cakes & Coffee Ice Cream:

'via Blog this'

Zupa gulaszowa - Przepis

Zupa gulaszowa - Przepis:

'via Blog this'

Tomato and green peas soup

   for the Crew working outdoor on rainy day

beefy bone stock

 with lots of fresh herbs ans some  green peas to garnish

Chicken Leeken soup

very hearty, nutritious soup

bone and chicken stock

chicken meat

( from the stock)

2-3 leeks

broccoli

chickweed

 1 carrot

almond flakes ( optional)

Using the stock, add all the other ingredients

simmer until tender

season to taste

Enjoy!

Polish_pls

 Zupa porowa na bazie wywaru z kosci wolowych i kurczaka

 wywar

mieso z wywaru

2-3 pory

brukuly

marchewka

gwiazdnica ( opcjonalnie)

platki migdalowe ( opcjonalnie)

 Do wywaru dodac warzywa, obrane mieso z kurczaka.

 Gotowac do miekkosci na wolnym ogniu. Doprawic do smaku

Goulash soup

Soup stock ( meat and veg)

 roast peppers ( 4 red peppers+olive oil)- liquidised

passata - 1/5 l

parsley- large bunch boiled and liquidised + stock

for meat balls

 1 kg beef

1 tbsp psyllium husks

2 tbsp almond flour

1 tbsp coconut flour

1 onion diced

2 eggs

 fresh or dried thyme or winter savoury 

salt, pepper to taste

 Mix all the meat ball ingredients

 Add meat balls to simmering soup 

 Boil for approx 20 min

 Serve with fresh herbs

Chicken dumpling soup

  I used Maria`s Chicken Dumpling soup recipe

 Genious!!!

"Healthified" BROTH BASE:
4 quarts water (reverse osmosis filtered water is best)
1 Leftover bones and skin from one pasture fed chicken

 ( I used beef on the bone)

1 whole clove fresh garlic, peeled & smashed
2 TBS apple cider vinegar (organic)
2 TBS coconut oil 

 ( skipped it using beef)

2 onions, diced
2 stalks celery, sliced 1/4 inch thick
1 tsp thyme leaves

Place the water, chicken, garlic, and vinegar in a large kettle or a large crockpot and set the heat to "high." Bring to a boil, then reduce the setting to "low" for a soft simmer. Cook for a minimum of 8 hours and up to 24 hours. The longer it cooks the more nutrients and minerals!

Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle or crockpot to burner set on medium-high. Add oil, then onions and celery. Saute about 8 to 10 minutes or until tender. Add chicken, broth and thyme. Bring to a simmer. 

DUMPLINGS:
1 cup coconut flour (OR 2 cups almond flour)
2 TBS psyllium husk fiber 
4 eggs (2 eggs if using almond flour)
1 tsp Celtic sea salt
1/4 tsp thyme

 I also added some natural  organic onion powder

IF USING COCONUT FLOUR: 1/2 cup chicken broth

In a medium sized bowl, mix the eggs, salt, flour, psyllium, and thyme, mix until sticky and well-blended. For coconut flour dumplings add a little broth until the dough sticks together. Shape into dumplings with hands. Note: These can be made ahead and frozen until you are ready for some soup!

With the soup at a simmer, add the dumplings. Cover the soup and cook for 20-30 minutes. Season to taste with salt and pepper. Enjoy! Makes 8 servings.

 See more

                                                 Also: great article by Maria Health

                              on therapeutic value of bone broth for intestinal health

                                                         
                                                             Polish_pls

 bezmiesne pulpety z rosolem wolowym/ z kurczaka

Terapeutyczne mocno :)

ok 2 litry wody ( filtrowana metoda osmozy idealnie)

kurczak ekologiczny ( mieso i kosci -porcje rosolowe, pozostalosci)

                                                   ( uzylam wolowiny z koscia)

1 zabek czosnku, obrany i rozgnieciony
2 lyzki octu jablkowego ( ekologiczny najlepiej)
2 lyzki oleju kokosowego ( jesli mieso chude)

2 pokrojone cebule 
2 lodygi selera- pokrojone
1 lyzeczka swiezego tymianku

Wode, mieso, czosnek i ocet winny  umiescic w duzym garnku  czy wolnowarze i ustawic na duzym ogniu

Zagotowac

Zmniejszyc temperature i gotowac na malym ogniu przez minimum 8 h

Idealnie do 24h

Im dluzej, tym wiecej mineralow i wartosci odzywczych ma szanse sie wyzwolic

Odcedzic wywar i zachowac.

Na patelni  na srednim -duzym ogniu  rozgrzac olej kokosowy.

                                       Dodac cebule, selera i zeszklic przez 8-10 min

                      Przelozyc do garnka, zalac wywarem i dodac mieso, tymianek

                                                   Gotowac na malym ogniu

Pulpety

1 miarka* maki kokosowej ( albo 2 migdalowej )
2  lyzki babki plesznik( luski) 
4 jajka ( lub 2  jajka jesli uzywamy maki migdalowej)
1 lyzeczka soli ( himalajska, celtycka najlepiej)
1/4 lyzeczki tymianku

 UZYWAJAC MAKI KOKOSOWEJ: dodatkowo  1/2 miarki bulionu

* miarka-220ml  ( ok 3.4 szkl)

W misce wymieszac jajka, sol, make, babke plesznik i tymianek. Wyrabiamy na jednolita mase do polaczenia skladnikow

Uzywajac maki kokosowej, dodajemy dodatkowo wywar/bulion- do momentu az ciasto utworzy jednolita mase

Formujemy pulpety

UWAGA: ciasto mozna rowniez przechowywac w lodowce lub zamrozic

Wrzucamy do gotujacej sie zupy. Gotujemy pod przykryciem ok 20-30 min

Doprawiamy do smaku sola, pieprzem

Ja dodalam do pulpetow( i pozniej do zupy) posiekana pietruszke i ok lyzki suszonej cebuli ( zmielonej)

   Polecam rowniez ciekawy artykul o wlasciwosciach terapeutycznych wywaru miesnego na kosciach
                               i jego wplywie na zdrowie i funkcje ukladu pokarmowego

 

Cucumber soup and seasonal greens

  fresh vegetable stock

leeks

celeriac

cucumbers in brine

red pepper

spring onion

sour cream ( splash)

 mozarella

 black pepper, lovage to taste

Polish _pls

 Stara,dobra ogorkowa zmodyfikowana nieco

wywar z warzyw

pory (pokrojone w krazki)

kawalek selera ( w kostke)

sloik ogorkow kiszonych  i woda

(ogorki starte na grubej tarce lub pokrojone)

cebulka dymka

czerwona papryka

mozzarella (pokrojona w krazki)

kwasna smietana ( odrobina)-opcjonalnie

 czarny pieprz, lubczyk

jajko lub dwa- roztrzepane

(opcjonalnie)

Spring greens

  Spinach ( blanched and stir fried) and asparagus(blanched)

 grated cheddar

 cream

 2 whisked eggs

 pepper

                                                    also some blanched broccoli added

                                    topped with cheese sauce ( cream+cheese+eggs+pepper)

                                                                  and oven baked

       

                                                           Polish_pls

 szparagi, szpinak zblanszowane) + brokuly

pod serowa pierzynka ( ser cheddar starty, troche smietany/mleka/ maslanki , roztrzepane jajka 1-2)

do piekarnika