Florentines (Italian cookie classic)

Ingredients

1/2 stick butter
1/4 c raw sugar
1/4 c honey
1/4 c flour (plain or rice)
1 Tbsp dried cranberries, finely chopped
1 Tbsp dried apricots, finely chopped
1 Tbsp zest of orange (about zest of 1/2 to 1 orange)
1 Tbsp almonds, finely chopped
1 Tbsp walnuts, finely chopped
200g plain chocolate (70% cocoa solids)

Directions
1. Preheat oven to 350. Line 3 trays with parchment paper.
2. Place butter, sugar, and honey in a small pan, heating gently until butter is melted.
3. Remove from heat, add flour, cranberries, apricots, orange zest, nuts to the pan. Stir well to mix.
4. Make 18 florentines by spooning 6 tsp of the mixture onto each of the trays. Be sure to leave enough room for spreading during the bake.
5. Bake for 8-10 minutes, or until golden brown. Leave to partially cool on tray and then remove to a cooling rack to cool completely. (If the florentines become too hard to remove, pop them back into the oven for a few minutes to soften again.)
6. Set a heat proof bowl over a pan of simmering water. Temper the chocolate by breaking half of the chocolate into the bowl.  Stir until it reaches melting temperature at 127 degrees. Meanwhile, finely chop or grate the remaining chocoate.
7. Carefully remove the bowl from the pan, add the remaining chocolate, and stir gently until cooled at 79 deg.  (There are great tutorials online as to how to temper chocolate without a thermometer).
8. Spread the melted chocolate over the flat base back side of each florentine and leave to cool slightly before marking a zip zag in the chocolate with a fork. Leave to set, chocolate side up on the cooling rack. Store in an airtight container.

Carne Bistec (Columbian Steak with Onions and Tomatoes)

Ingredients

1 1/2 lbs grass fed sirloin top steak, sliced thin
salt and pepper to taste
cumin to taste (about 2 Tbsp)
paprika to taste (about 1/2 Tbsp)
3 garlic cloves, chopped/minced
Coconut oil (or other oil)
1 onion, sliced or chopped
3 vine ripe tomatoes, sliced or chopped


Directions
1. Season meat with salt, pepper, cumin, paprika.
2. Heat oil over med. Brown meat and remove from pot to set aside.
3. Saute garlic and onion until soft and fragrant.
4. Add tomatoes and sauté a bit longer.
5. Return beef to pot. Nearly cover meat with water.
6. Cook on med for approximately 1 hour, until beef is tender. Add water as needed to keep enough for gravy. When close to done, taste and re-season as needed!
7. Served over rice traditionally. I like it over salad. I have even seen people eat it with an egg over easy for a paleo or low carb option!

Hungarian Beef Goulash over Spaghetti Squash

Ingredients
1 Tbsp coconut oil
1 lb beef stew meat, grass-fed
2 medium onions
1 red bell pepper
2 garlic cloves
3 Tbsp paprika (or adjusted to your taste)
2 tsp caraway seeds
1 can chopped tomatoes or fresh
3 cups beef stock
salt and pepper to taste

Directions
1. Preheat oven to 400. Heat oil in pot. Season beef lightly. Brown cubed beef.
2. Cut spaghetti squash in half lengthwise. Remove seeds. Place shell down on pan. (optional- sprinkle with salt and olive oil). Bake at 400 for 45 min.
3. Meanwhile, once beef is browned, remove beef from pot and sauté onions, garlic and bell pepper to soften, about 8 min on med heat
4. Return beef to pot and add spices, tomatoes and stock. Bring to boil.
5. Reduce heat to low and simmer until meat is tender and sauce has thickened, about 1 1/2 to 2 hours.  Adjust seasonings as needed.
6. Serve over spaghetti squash.

Mediterranean Vegetables

Ingredients
2 tomatoes, sliced
1 small red onion, sliced
1 small eggplant, sliced
1 small yellow squash, sliced
1 large portobello mushroom, sliced
2 cloves garlic, finely chopped
1 Tbsp rosemary
3 Tbsp olive oil
2/3 c dry white wine
can diced tomatoes
salt and black pepper to taste
*some people also add potatoes to this

Directions
1. Preheat oven to 350. Grease bottom of casserole 13x9 baking dish. Place vegetables in pan. Pour wine over vegetables. Sprinkle with garlic and seasonings.
2. Cover loosely with foil. Bake 30 min. Uncover; bake 15 additional minutes until vegetables are tender.

Feijoda (Meat Stew with Black Beans)

Recipe from: Brazil (Brazil's national dish)

PS: I would not call this eat clean....

Ingredients

3 cans black beans

2 lbs corned beef
1 1/2 lb ham hock

1 lb smoked sausage

1/2 lb Italian sausage
1 package bacon

broth or water

3 bay leaves

coconut or olive oil

2 onions, diced

1/2 c scallions, diced

1 head of garlic, minced

1 jalepeno, seeded and  minced

1 can crushed tomatoes

salt and black pepper to taste

Directions

1. Drain corned beef and ham hocks. Place in Dutch oven. Cover with water or broth. 

2. Add bay leaves and season lightly with salt and pepper. Cover and bring broth to simmer, skimming any foam that rises to the top as necessary. Add more water to keep meat always covered.

3. Simmer until all meats are tender, about 2 hours, adding ingredients as follows.

4. Separately, brown sausage, Italian sausage, and bacon in oil. Once browned, dice bacon and add this meat to pot. Use this pan to sauté onion, garlic, scallions, and jalepeno, until onions start to tender, about 10 min. Once sautéed, add to pot. Cook the full 2 hours or so.

5. After about 1 hour, drain and rinse beans and add this and tomatoes to pot.  Season to taste with salt and pepper. Continue simmering

6. Meanwhile, remove hammocks and corned beef from pot. Take the meat from the ham hocks (discard rind and fat) and shred and. Slice corned beef. Add all meat to the beans and continue to simmer until it is very flavorful and thick. Mash some of the beans against the pot to thicken.

*traditionally accompanied with white rice

Moules Marinieres: Mussels in Saffron and White wine broth

Recipe from: Belgium (their national dish)

Ingredients
2 Tbsp olive oil
3 garlic cloves, chopped
2 c dry white wine
2 Tbsp non-dairy milk
1/2 tsp saffron threads
1 Tbsp fresh parsley
1/2 Tbsp thyme
salt and fresh ground black pepper
4 scallions, thinly sliced
3 tomatoes, chopped
3 Tbsp lemon juice
2 lbs mussels, cleaned and scrubbed

Directions
1. Heat oil in large pot. Add garlic and sauté until fragrant.
2. Add wine, milk, saffron.  Simmer about 5 min.
3. Add parsley, thyme, scallions, tomatoes, lemon juice and salt and pepper to taste; simmer another 5 min.
4. Add mussels, cover and steam until they open, about 5-7 min. Shake the pot, holding down the lid with a kitchen town to redistribute the mussels. Discard any that do not open.
5. Serve warm; top with fresh chives if desired.

*cleaning the mussels: Hold under running water. Use brush with stiff bristles to thoroughly scrub and remove grit, sand and mud from the exterior. Mussels often have a dark, shaggy beard extending from each shell. Remove them for neater appearance in finished dish. After scrubbing, pull the beard away from the shell until taut, and the pull the beard down sharply toward the dark hinge. It will snap away easily. Removing the beard will kill the mussel, so perform this step just before cooking!

Sweet and Sour Pork Crockpot

Ingredients
2 onions, sliced
4 garlic cloves, minced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 bay leaf
1 tsp fresh ginger, grated or minced
1 tsp black pepper
salt to taste
3 lb pork shoulder or butt, cut into 1 " cubes
1/2  fresh pineapple, cut into 1" cubes (about 3/4 c)
1/2 c apple cider vinegar
1/2 c light soy sauce
1/2 Tbsp brown sugar

Directions
1. Spread 1/2 of the onions, garlic, and bell peppers over the bottom of the slow cooker. Season meat with black pepper, salt and ginger.
2. Arrange pork in a single layer on the top of this. Top with remaining onions, garlic, and bell peppers.
3. Add pineapple. Pour vinegar and soy sauce over the top. Sprinkle with brown sugar.
4. Cook on high for 4 hours, or low for 8 hours. Serve over brown rice.

Flank Steak with Chimichurri Sauce

Recipe from: Argentina

Ingredients
1 1/2 lb trimmed flank steak
2-3 tsp salt to taste, plus additional 1/2 tsp for sauce
1/4 - 1/2 tsp ground black pepper to taste
1/4 tsp ground cumin
2 Tbsp oregano
2 garlic cloves
1 1/2 cup fresh parsley
1/4 c red wine vinegar (or distilled will work)
1/4 cup olive oil
1 lemon, juiced
1/4 tsp cayenne

Directions
1. Preheat broiler.
2. In food processor, finely chop oregano, garlic, parsley, vinegar, oil, lemon, cayenne, and addition 1/2 tsp salt. Pulse until herbs are finely chopped, but not pureed.  (Some would recommending marinating the steak in a portion of this sauce. I did not do it this time, but I am sure it would be delicious)
3. Pat steak dry. Stir together salt, cumin, and pepper in a small bowl. Rub mixture on both sides of steak or season to taste.
4. Broil steak on broiler pan about 4 inches from heat 6 min per side for med rare. Transfer to a cutting board and let stand for 5 minutes.
5. After standing, thinly slice steak, holding knife at a 45 deg angle. Serve with sauce.

Gazpacho Soup

I was inspired to try famous recipes from around the world. Join me on my adventure to cook the best of various regions!!

Recipe from : Spain
Ingredients

3 cups plum tomatoes, diced, juices reserved

2 cups cumcumbers, peeled, seeded, diced

1 small purple or red onion, diced

1 red bell pepper, diced

3 cloves mined garlic

2 Tbsp tomato paste

1 Tbsp EVOO

1 Tbsp ea of thyme and tarragon or parsley

3 cups tomato juice

1/4 c red wine vinegar

1 lemon, juiced

salt and cayenne pepper to taste

croutons

1/2 c chives

Directions
1. Reserve 1-2 Tbsp ea of tomatoes, cucumbers, onion, peppers for garnish.
2. Puree remaining tomato, cucumber, onion, pepper, garlic, tomato paste, olive oil, herbs in food processor, until fairly smooth but with some texture remaining.
3. Transfer puree to mixing bowl. Stir in tomato juice, red wine vinegar, and lemon juice. Season with salt and cayenne to taste. Cover and chill thoroughly, at least 3 hours, but better if overnight.
4. After chilling, adjust seasonings as needed. Serve garnished with reserved vegetables, croutons, chives.

*tastes good served with whole wheat pita sprinkled with goat cheese and bake at 400 for 5-7 min!

Lasagna (also includes dairy-free alternatives)

Ingredients
1 lb ground beef
1/2 lb Italian sausage
7 cloves garlic
1/2 onion
2-3 Tbsp EVOO
1 jar/can organic tomato paste
1 box/can diced tomatoes
1 box lasagna noodles, cooked
1 can tomato sauce
fresh oregano and basil to taste or Italian seasoning
salt and pepper to taste
1 container fresh mushrooms

WITH DAIRY OPTION

1 16 oz ricotta cheese
mozarella cheese, shredded
parmesan cheese, shredded

WITHOUT DAIRY OPTION
silken tofu, drained
Non-dairy cheese mozzarella-like shreds (for ex daiya)



Directions
1. Heat EVOO over medium. Add garlic and sauté until golden and fragrant.  Add onion and saute a bit more. Add beef and sausage. Season with Italian herbs  and salt and pepper to taste. Cook until browned.
2. Add all tomatoes, and mushrooms. Cook until mushrooms soften and flavors merge (30 minutes or so...) Meanwhile, cook and dry noodles according to package directions.
3. For dairy-free option: mix 1lb package of tofu with half an 8 oz bag of mozzarella style shreds. Mix in Italian seasoning. This will replace the ricotta and cheese layers in the layering process.
4. Preheat oven to 400. Mix Italian seasoning with ricotta cheese. Using a 9x13 baking dish, layer beginning with sauce, noodles, ricotta, mozzarella, parmesan, noodles, sauce, etc (about 3 layers).  Vegan or dairy free- you may want to add extra non-dairy shredded cheese to some or all layers. End with small layer of cheese on top of noodles.
5. Bake at 400 until cheese slightly brown, about 30 min.

*Vegan alernatives often use eggplant in place of meat

Chili Lime French Fries

Ingredients
Potatoes, cut into julienne sliced fries (approximately 2 lbs)
1/2 tsp red pepper
2 tsp paprika
1/2 Tbsp chili powder
zest and juice of 2 limes
2 Tbsp EVOO
salt and pepper to taste

Directions
1. Preheat oven to 450. Place potatoes on baking sheet. Drizzle with oil.
2. Squeeze lime juice over potatoes and dust with seasonings.
3. Bake for 45 min

*we ate these with yummy salsa burgers

Thai Beef Red Curry

Confession time : This is my husband's recipe :) Kudos to you honey!! And an even bigger confession: before we got married, I could cook nada. He taught me so much, and gradually fueled the fire which turned into a love for cooking. Thanks, babe, I love you!

Ingredients
Marinade:
2 lbs organic grassfed beef
salt
1/2 tsp coriander
lime- juice of 1
1/2 tsp curry powder
1 tsp cilantro
1/2 tsp red curry paste
1 tsp ginger
1 Tbsp fish sauce

coconut oil
1 green pepper, julienned
1 red pepper, julienned
1 onion, julienned
1 Tbsp ginger, diced fine
1 can of coconut milk (not lite)
1-2 tsp red curry paste to taste
2 tsp fish sauce
1 Tbsp ginger, diced fine
1 Tbsp brown sugar
palmful of basil
1/4 cup scallions/ green peppers

Directions
1. Combine marinade ingredients in large container. Let set in fridge for up to 1 hour.
2. Brown meat in oil, then remove from pot and set aside. Saute peppers, onion, ginger until soft.
3. Dissolve red curry paste into coconut cream, fish sauce, and juices from meat and vegetables. Add brown sugar and salt and pepper to taste. Simmer briefly- 5 to 10 minutes. Remove from heat and stir in basil and green onions. Serve over jasmine rice (brown or white)

Slow Cooker Mexican Beef and Tomatillo Stew (Eat Clean)

Ingredients
4 onions
4 bell peppers (various colors)
6 tomatillos
2 cloves garlic, smashed
1/2 (or less depending on taste) jalepeno
1/2 Tbsp cilantro
juice of 1 lime
salt and pepper
2 lbs organic beef stew meat

Directions
1. Combine all vegetables, herbs, lime juice in blender and blend to desired texture (I saved 1/4 of each bell pepper and one whole onion and cut into julienne strips rather than blending all).
2. Place meat in slow cooker and season to taste. Add all vegetables on top. Cover and cook on low for 6-8 hours. Serve in warm, clean tortillas. We also added a dallop of clean sour cream to those who like dairy!

Thai Green Curry Shrimp

Ingredients
20 oz shrimp, peeled, deveined
2 Tbsp coconut oil
1/2 onion, diced
1/2 bell pepper, diced
2 cloves minced garlic
4 tsp green curry paste
6 kaffir leaves or zest from one lime
2 Tbsp nam pal (Thai fish sauce)
1 can unsweetened coconut milk
1/4 c green onions
handful of Thai basil or small amount of regular basil with a few leaves of mint
salt to taste
package of snow peas, cooked (optional)
cooked brown jasmine rice

Directions
1. In medium sauce pan, saute onion, garlic, bell pepper in coconut oil, until soft, about 5 minutes. Add the coconut milk, curry paste, lime, and fish sauce, and cook to combined, stirring. Make sure to mash paste into milk to be absorbed.
2. Lower the heat and simmer until thick, about 3 minutes. Add shrimp to the pan and simmer for several minutes until pink and curled, cooked all the way through.
3. Once thick, turn off heat and sprinkle green onions and basil on top. Serve over rice. Can serve with side of snow peas or on top.

Greek Chicken Crockpot Clean

Ingredients
7 red potatoes, cut in cubes
1-2 lbs organic chicken (I used chicken thighs)
1 Tbsp fresh oregano
1/2 Tbsp fresh rosemary
1 onion
2 cloves garlic
Salt and pepper to taste
1 lemon, juiced and zested

Directions
1. Add potatoes to bottom of crockpot. Place meat on top, and season with salt and pepper.
2. Add onion, garlic and herbs. Cover and turn crockpot on low. Cook for 4 1/2 to 5 hours.
3. After initial cooking, add lemon juice and zest. Turn to high for remaining hour.

Tequila Pork with Tomatillo Guacamole

Ingredients
1/4 c tequila
1/4  lemon juice
1/2 tsp ground cumin
1/4 tsp crushed red pepper
1/4 to 1 whole chopped jalapeño
trimmed pork tenderloin
4 tomatillos
1 Tbsp lime juice
1 tsp salt
3 cilantro springs
3 peeled avocadoes
2 garlic cloves
1/4 tsp salt

Directions

1. Combine tequila, lemon, cumin, red pepper and jalepeno in dish or bag with pork and marinate in fridge for 2 hrs
2. Preheat oven to 350. Boil 4 tomatillas for 2 minutes, drain. Place tomatillos, lime, 1 tsp salt, cilantro, avocados, garlic in food processor and process until smooth.
3. Salt loin with remaining salt or to taste. Brown loin on stove. Place in dish and bake 20 - 30 min or to internal temp of 145. Let stand 3-5 min. Serve with guac.


*served with Mexican rice

Mexican Rice with Corn

Ingredients
2 cups white long grain rice, uncooked
1 Tbsp vegan butter
1 Tbsp oil
1/2 white onion, chopped
1 c frozen organic non- GMO corn
14 oz diced tomatoes
2 cloves garlic, finely chopped
2 cups water
salt and pepper to taste

Directions
1. Heat oil and butter.
2. Add rice and sauté, stirring often, until oil is absorbed and golden color.
3. Add onion, garlic, tomatoes, corn, water and bring to boil.  Cover and reduce to simmer.
4. Simmer for 20 min or until rice is tender and fluffy

*served this with Tequila pork 

Italian Beef and Pepperoni Soup

Ingredients

• 1 pound organic, grass fed ground beef 
• 1 package sliced turkey pepperoni (4.5 ounces)
• 2 links sweet Italian sausage, cut (optional)
• olive or coconut oil for sautéing 
• 2 cups sliced fresh mushrooms 
• 1 onion, chopped fine
• 1 green bell pepper, seeded and chopped
• 1 bunch green onions, chopped
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 56 ounces tomatoes: can use crushed, diced, stewed, or fresh tomatoes
• 1 box low-sodium organic free-range chicken broth
• 1 tablespoon chopped fresh or 1 teaspoon dried basil
• 1 tablespoon chopped fresh or 1 teaspoon dried oregano
• sea salt and freshly ground pepper
• Garnishes: sliced fresh basil, shredded Parmesan cheese, non-dairy cheese alternative (optional)

1. Directions
2. 1. Cook ground beef, sausage, and pepperoni in a Dutch oven oil over medium-high heat 8 minutes or until beef crumbles and is no longer pink. 
3. 2. Sauté mushrooms, onions, bell pepper, green onions, and garlic. 
4. 3. Stir in beef mixture, tomato paste, tomatoes and seasonings to taste. Bring to a boil; reduce heat, and simmer 30 minutes.

*We call this "pizza soup" :)

Mexican Quinoa

Ingredients:
2 tsp. coconut or olive oil
2 cloves garlic, minced
1/2 cup uncooked quinoa, rinsed well and drained
3/4 cups vegetable or chicken broth
3-4 diced tomatoes, with juices
1 cup frozen corn (or kernels cut from 2 cobs of corn)
kosher salt
chili powder to taste
1 Tbsp cup chopped fresh cilantro
1 quarter of a lime, juiced

To finish:
Shredded cheese, cheese, sour cream, salsa, and/or avocado


Directions:
1. Heat oil in a medium saucepan over medium-high heat. Add garlic to the pan and sauté until fragrant, about 1 minute.
2. Stir in the the quinoa, broth, tomatoes, corn, chili powder and salt to the pan. Bring to a boil.
3. Reduce the heat to medium-low and cover. Simmer for about 25 minutes, or until the liquid is fully absorbed.
4. Remove from the heat. Stir in the cilantro and lime juice. Serve as desired with cheese, chives, salsa, avocado, and/or sour cream.

Clean Minestrone soup

Ingredients:

1 red onion, chopped
4 cloves garlic, minced
1 small bunch of chives, chopped
1 medium bunch of basil
3 bay leaves
24 oz tomato sauce
1 can stewed tomatoes
2 cartons chicken broth (can use vegetable as well)
3 carrots
3 parsnips (or use 6 carrots instead if you prefer)
2 zucchini
1 small eggplant
2 cans kidney beans (I use 1 red and one white) Look for BPA free cans!
1 pack frozen peas
1 pack frozen corn
1 package mushrooms
3 stocks celery
2 tbsp. extra virgin olive oil or coconut oil
1/2 c barley

Directions:

1. Saute onions and garlic in oil. Add herbs.
2. Add tomato products and stock to pot and bring to soft boil.
3. Add beans and all other veggies and barley to the pot. Cook at a soft boil until all vegetables are cooked through. Regular barley will take about 45 min to cook completely.

*caveat: vegetable broth to make this vegan. You can replace barley with quinoa or with clean pasta. Serve with radicchio flat bread and whipped ricotta cheese