Heat a paella pan or dutch oven over medium-high heat. Add olive oil and onion, then cook until onion is fragrant and translucent, about 2 minutes. Add bell pepper and cook until softened, about 3 minutes. Add tomato paste, broth packets, rice, and water. Stir to combine, then bring to a boil. Once boiling, reduce heat to medium-low and cover. Simmer until all of the liquid has absorbed, about 15–20 minutes. Remove lid, fluff with fork and garnish with cilantro.
]]>Heat a 2 quart saucepan over medium-high heat. Add the olive oil and onion to the pan. Sauté until softened, about 2 minutes. Reduce heat to medium and add the evaporated milk. When the milk begins to boil, remove from heat and add the cheeses. Stir constantly until all the cheese has melted, about 5–7 minutes. Add the broth packets, tomato, chilis, and cayenne and stir to combine. Serve with tortilla chips.
]]>Preheat oven to 425ºF. Heat a large pan on high heat. Generously salt chicken thighs and let sit for 5 minutes. Pat dry with paper towels and discard. Gently lay thighs flat on frying pan and fry until a golden crust forms. Turn over with a pair of tongs and continue to fry, flipping occasionally, until cooked through. Transfer thighs to a plate and let cool.
In the same pan, reduce heat to medium-high and add onion. Cook, stirring occasionally, until soft and translucent, about 3–4 minutes. Add jalapeño and stir. Cook until jalapeño is tender, about 2–3 minutes. While the onion mixture cooks, place the thighs on a cutting board and dice. Return the thighs to the pan with the onion mixture, then add the corn. Stir to combine and reduce heat to medium. Cook out the moisture (we don’t want soggy enchiladas!)—about 5–7 minutes.
While the enchilada filling cooks, heat a small saucepan over high heat and add all of the sauce ingredients. Bring to a boil, then simmer and reduce for 1–2 minutes, until it coats the back of a spoon. Set aside.
When the filling is cooked, it’s time to assemble. Working one at a time, fill a tortilla with the chicken mixture, roll up and place into a 13” x 9” baking dish. Evenly portion out the filling so that the enchiladas are similar in size. Once the baking dish is full, top with sauce, then top with shredded pepper jack cheese. Bake, uncovered, until the cheese is fully melted and the tortilla edges are beginning to brown—about 10 minutes.
Serve warm with fresh cilantro.
]]>Preheat broiler to high. Remove the wings from the packaging and lay in a single layer on a rimmed baking sheet. Salt generously and let stand for 5 minutes. Using a sheet of paper towel, press down on the wings to remove moisture. Flip the wings over and pat dry. Drizzle with olive oil then, using your hands, mix them up so that they are evenly coated. Arrange the wings in a single layer spaced at least 1 inch apart, skin side up. Broil until the skins are browned and crispy, about 8–10 minutes. Remove from broiler, flip, and return until the meat registers 165º on a digital instant-read thermometer—about 3–4 more minutes.
When the wings are cooked, add them to a large mixing bowl. Season with salt, add the BBQ sauce, and toss until coated.
]]>Soak bamboo skewers in water for 30 minutes before assembling the kebabs.
Once the skewers are soaked, preheat grill on high. Add the chicken, bell pepper, pineapple, and red onion, alternating until the skewer is full. Place on a large plate and repeat the process until there are no ingredients left. Season the kebabs with a generous pinch of salt. Grill on high until the edges are charred, about 6–8 minutes. Using a pair of grilling tongs, rotate the kebabs, cover, and grill until the chicken registers 165º with a digital instant-read thermometer—about 6 more minutes. Transfer cooked kebabs to a large serving tray and brush generously with sauce. Top with fresh cilantro leaves and more sauce for dipping.
]]>Combine all ingredients into a small saucepan. Bring to a boil and simmer for 1 minute. Remove from heat and stir until combined into a smooth sauce. Let cool, then store in the refrigerator for up to two weeks.
]]>Combine all ingredients into a small saucepan. Bring to a boil and simmer for 1 minute. Remove from heat and stir until combined into a smooth sauce. Let cool, then store in the refrigerator for up to two weeks.
]]>This gooey, rich mac ‘n’ cheese is equal parts hearty and comforting with plenty of cheese and protein. When in doubt, go with sharp cheddar—it’s a classic—but if you’re feeling adventurous or using up cheeses from the fridge then we recommend Gouda, Gruyére, or fontina (or even cream cheese!)
Bring salted water to a boil in a medium stock or pasta pot. Boil pasta for 5 minutes then add the broccoli. Boil for 2 minutes or until the pasta is just al dente. Drain pasta and broccoli reserving 1 cup of pasta water and set the pasta and broccoli aside.
Heat a large enameled cast iron skillet or sauté pan over high heat and add olive oil. Add chicken pieces and fry until browned and cooked through, about 5–7 minutes. Transfer chicken to a plate and set aside.
Reduce heat to medium high and add butter and garlic. Fry until garlic is just golden and fragrant. Add flour and stir to create a roux. Slowly add milk, stirring constantly, thinning the roux. Once all the milk is added, add the contents of the broth packets and stir. Add the reserved pasta water ¼ cup at a time while stirring to incorporate. Customize to your liking—use half of the water for a thicker mac ‘n’ cheese, or all of it for a saucier cheese coating. Add the mustard and cayenne, then add the cheese one handful at a time, stirring until it melts into the sauce.
Once all the cheese is added, add the chicken, pasta, and broccoli to the sauce and stir to combine. Season with salt and pepper to taste.
]]>It’s Cincinnati’s most famous dish—and the original recipe hailing from Skyline Diner is top secret. But after researching hundreds of recipes, forum posts, and internet comments, we then attempted multiple variations in our test kitchen. The finished recipe is one that not only perfectly captures the subtle sweetness, hearty texture, and iconic taste of real thing, but also comes with an added punch of protein and beefy goodness from our instant broth.
In a large saucepan or stock pot, add all ingredients. Bring to a boil, then cover and simmer for 2–3 hours, stirring occasionally to break apart any large pieces. Season with salt to taste. Serve over a bed of plain spaghetti and top with shredded cheddar cheese.
]]>⚠️ *White wine can be substituted with 2 tablespoons of white wine vinegar
Heat a Dutch oven or enameled cast iron deep sauté pan over medium-high heat.
Add olive oil and onion and sauté, stirring occasionally, until translucent—about 5 minutes. Add the garlic and fry until just brown but not burned, about 1–2 minutes. Add the oregano, tomato paste, and butter.
Cook until tomato paste is beginning to brown, about 2–3 minutes. Deglaze the pan with the white wine, scraping any stuck-on bits from the bottom of the pan.
Add the chickpeas and their liquid, pasta, the contents of the broth packets, and water. Bring to a boil, then reduce heat and simmer, covered, until the liquid is mostly reduced—about 15–20 minutes.
Remove from heat and add the grated cheese. Stir to combine then let stand for 5 minutes, allowing the sauce to thicken. Salt to taste. Serve with fresh parsley and more grated cheese.
]]>Wash and dry the tomatillos, jalapeños, and poblanos. Heat broiler on high and place the oven rack in the position second-highest from the top. In a large mixing bowl, add the whole tomatillos, jalapeños, and poblanos and the canola oil and stir to coat. Transfer to a rimmed baking sheet and spread out evenly. Broil until charred and bubbling, about 5 minutes, then remove from broiler and use a pair of metal tongs to turn them. Return to the broiler for another 5 minutes, then transfer back to the large mixing bowl and cover tightly with a sheet of foil. Set aside without uncovering until steamed and cooled, about 10–15 minutes.
Move the oven rack to the highest position. Slice the pork shoulder crosswise into 1-inch thick steaks. Lay the cuts of pork onto a rimmed baking sheet and cook under the broiler until the edges are browned and crispy, about 5–10 minutes. Remove from the broiler and set aside on a plate.
Once the tomatillos and peppers are cooled, add all of the contents of the bowl (including the liquid) to a food processor or blender. Add the garlic, cilantro, and salt. Blend on high until smooth, about 30–60 seconds.
Add the pork pieces to the slow cooker and pour the salsa verde mixture over them. Add the broth packets and set the slow cooker on high. Cook until the pork pulls apart easily, about 6–8 hours.
Ladle into bowls and top with fresh cilantro, smoked feta, pickled jalapeño, and tortilla chips.
]]>Stroganoff is hearty comfort food that uses pantry staples, perfect for keeping warm on a cold winter night. Ours is centered around the beef, so go ahead and splurge on a prized cut of grass-fed ribeye or filet mignon—you won’t be disappointed.
Place steak on a cutting board and season generously with salt. Let it rest for 5 minutes. Pat dry with a paper towel, then slice against the grain into 2½ by ½-inch strips. Heat an enameled cast-iron skillet or heavy-bottomed sauté pan over high heat. We want our pan to be ripping hot before we sear the steak. Once hot, add the canola oil and gently add the steak strips. Sear until browned, about 45 to 90 seconds. Using a pair of tongs, turn the strips over and sear for another 30 seconds. Remove the strips and set aside on a plate to rest.
Working in the same pan, lower the heat to medium-high and add the butter and mushrooms. Fry until browned, about 5 minutes. Add the shallots and fry until soft and just browning, about 4 minutes. Add the contents of the broth packet, stir, and cook for 1 minute. Deglaze the pan with red wine and scrape any stuck on bits with a wooden spoon. Add the water and bring to a boil. Reduce to a simmer, cover, and cook until the liquid is reduced by half, about 10–15 minutes.
While the sauce is simmering, bring a pot of salted water to a boil. When the water comes to a rolling boil, add the egg noodles and cook until just tender, about 7–9 minutes. Strain pasta from water and set aside.
When the sauce is done, add the egg noodles, dill, and room temperature sour cream. Stir to combine. Add the steak and cover until ready to serve to keep warm. Garnish with more fresh dill and plenty of ground black pepper.
]]>This risotto is all about balance. The mushroom, citrus, and herbs are woody, piney, and bright—a perfect complement to the starch and creaminess of the risotto. The bold, spicy notes of Graza’s finishing oil balances out the tart, sweet macerated blood orange. When we bring it all together, we get an unforgettably luscious risotto.
Preheat oven to 400ºF.
Heat an oven-safe paella pan or dutch oven over medium-high heat and add “Sizzle” olive oil. Add mushrooms and let brown, stirring occasionally, about 5 minutes. If the mushrooms stick to the pan a bit, that’s okay—we’re going to deglaze the pan later.
Add shallot and cook for 2 more minutes. Add arborio rice and stir. Let the rice cook until it’s beginning to toast, about 3 minutes. Add the white wine and stir, scraping up any bits that were stuck to the bottom of the pan.
Turn off heat, add water and instant bone broth, then stir gently to combine. Cover and bake until most of the liquid is absorbed, about 22-25 minutes.
While the risotto bakes, combine blood orange, sugar, and sage to a medium mixing bowl. Stir together, then add “Drizzle” olive oil. When the risotto is done, top with blood orange mixture.
Serve with sour cream, grated parmesan, chopped pistachio, more fresh herbs, and another drizzle of olive oil.
]]>These Swedish meatballs (köttbullar, in Swedish) are beefed up with our bone broth powder in both the meatball mix and the serving sauce. A lot of recipes use breadcrumbs, but we tested them against a mixture of oats and heavy cream that knocked the breadcrumb version out of the water. These are pillowy, more delicious, and easier to roll and shape. We also broil and bake, which is much easier than having to pan fry in batches.
*This may not be available at your local grocery store. We found it at Whole Foods Market!
In a medium mixing bowl, combine oats and heavy cream. Stir and set aside until the oats are softened, about 10 minutes.
Once the oat mixture is softened, preheat broiler to high with the oven rack in the highest position. In a large mixing bowl, combine all of the meatball ingredients. using your hand, mix together until just combined. Be careful not to over mix—the consistency should be cohesive but not pasty. Break off a small palmful of the meat mixture and gently pat into a ball shape—they should be no larger than a golf ball. Place the rolled meatballs onto a rimmed baking sheet and broil on high until the top is browned and crispy, about 8–10 minutes. Be careful not to burn them. Once the meatballs are browned and crispy on top, move them to the middle rack and bake at 300ºF for 5 minutes, or until they register an internal temperature of 145ºF.
While the meatballs are broiling and baking, start the sauce. Heat a small or medium saucepan over medium-high heat. Add the butter and melt, then add the flour and stir to form a roux. Lower the heat to medium and, whisking constantly, slowly add the liquids beginning with the heavy cream and then the water. Next, add the broth packet and instant coffee and stir to combine. Remove from heat.
Serve the meatballs topped with sauce, fresh parsley, and lingonberry jam on the side.
]]>Get through the coldest months of the year with this soul-warming soup that’s incredibly easy to make. We use butternut squash, but sweet potatoes make a great alternative if you have some laying around. Pairs well with a grilled cheese and cozy pajamas.
Heat a Dutch oven or stock pot over high heat. Once heated, add the olive oil and red onion. Cook, stirring occasionally, until the onions are beginning to brown, about 5–8 minutes. Add the garlic, ginger, miso paste and butter. Stir to combine; fry until the garlic is beginning to brown, about 2–3 minutes. Add the sherry and stir. Add the butternut squash and bone broth, then cover and bring to a boil. Once boiling, reduce heat to low and simmer for 30 minutes, or until squash is fork tender. Transfer to a blender and blender on high for 30 seconds. Return to pot over low heat and add heavy cream. Once it reaches a gentle simmer, the soup is done. Ladle into bowls and serve with a drizzle of truffle oil and fresh thyme.
]]>
Get fit and fabulous in the New Year with this healthy risotto recipe that will help you hit all your macros. In place of cheese we use nonfat Greek yogurt and whipped aquafaba to add creaminess without packing on the calories. The tang of the yogurt pairs perfectly against the funky gorgonzola and sweet butternut squash.
Set one oven rack on the second-lowest position and the other on the second-highest. Preheat oven to 425ºF. Add butternut squash and olive oil to a small or medium rimmed baking sheet (it’s okay if they’re touching or overlapping.) Toss lightly, then cover with foil. Pat chickpeas dry using a tea towel or paper towels, then add to a medium or large rimmed baking sheet (as spread out as possible) and toss with olive oil. Do not cover. Bake at 425ºF for 30 minutes, tossing chickpeas once halfway.
While the squash and chickpeas bake, add the rice to a large mixing bowl with the bone broth. Gently agitate the rice using a fork. Place a fine mesh sieve over a second large mixing bowl and pour the mixture through the sieve, separating the rice from the broth. Let the rice dry in the sieve over the bowl and move on to the next step.
Heat a wide shallow pan over medium-high heat. Add the butter and olive oil. Once melted and bubbling, add the rice and fry until lightly toasted—about 3–5 minutes. When the rice is lightly toasted, add the grated garlic and and fry, stirring occasionally, for 2 minutes. Add the wine and broth mixture, making sure to scrape the starchy liquid from the mixing bowl using a rubber spatula (that’s going to thicken our risotto.) Increase heat to high and bring to a boil. Once boiling, cover and reduce heat to low. Simmer for 10 minutes, then stir. Return cover and simmer until most of the liquid is absorbed, about 10–15 minutes. While the rice is simmering, add the reserved chickpea liquid and cream of tartar to a single serve blender and blend on high for 1 minute.
Once the rice is cooked and most of the liquid is absorbed, add the butternut squash, yogurt, and whipped chickpea liquid. Stir until the butternut squash is evenly incorporated throughout. Ladle into bowls and top with crispy chickpeas, toasted walnuts, gorgonzola crumbles, and fresh rosemary.
]]>⚠️ We use kidney beans but feel free to sub them out for black beans, pinto beans, or small white beans.
Heat a large dutch oven or stockpot over medium-high heat. Add the olive oil and ground pork. Break the pork into pieces using a wooden spoon and cook, stirring occasionally, until the meat is no longer pink and the fat is rendered, about 5 minutes. Remove pork from pan using a slotted spoon and reserve. Do not wipe out pan.
Raise the heat to high, then add the onion. Sauté until just beginning to brown, about 5 minutes. Add the bell pepper and two pinches of salt, then stir. Sauté until the pepper is soft and tender, about 5 minutes. Add the butter, garlic, and chili powder and stir. Cook until garlic is just beginning to brown, about 2 minutes. Add pumpkin puree, tomato paste, and diced tomatoes, then stir to combine. Let the mixture cook until it begins to brown, about 5 minutes. If the mixture begins to stick to the bottom of the pan, move to the next step immediately.
Add the beer, broth, and beans and stir, scraping any stuck on bits from the bottom of the pan. Return the cooked pork to the pot. Bring to a boil then reduce heat to medium-low and simmer, uncovered, until reduced by approximately one quart, about 1 hour.
When the chili is done, add the Worcestershire sauce. Taste and season with salt if needed. Serve warm with a dollop of sour cream and fresh cilantro.
]]>Heat a dutch oven or stock pot over medium heat. Add the bacon and fry until browned and crispy, about 6–8 minutes. Remove bacon from pan using a slotted spoon and reserve. Remove pan from heat, wipe clean, and return to the burner.
Heat the dutch oven or stock pot over high heat. Add olive oil, onion, and carrot. Add two big pinches of salt and stir. Sauté until tender and just browned, about 4–6 minutes. Add the mushroom and sauté until soft, stirring occasionally, about 2–3 minutes. Add tomato paste and garlic and stir to combine. Cook until just beginning to brown and stick to the pan. Add butter and stir to melt. Add flour and stir to combine into a roux. Deglaze the pan with red wine, scraping up stuck on bits from the bottom of the pan with a flat-edge wooden spoon. Stir thoroughly to combine.
Add the potatoes and broth and stir. Tie the herbs together into an herb bouquet using kitchen twine. Gently place the bouquet on top of the broth. Cover and bring to a boil. Once boiling, reduce heat to low and simmer until potatoes are tender, about 30 minutes.
When the soup is done, uncover and remove herb bouquet. Ladle into bowls and serve warm with ground black pepper and chopped parsley.
]]>The Thanksgiving table is flooded with mushy, rich, baked dishes—so we’re always looking for dishes that offer a new and exciting texture. Green bean casserole is a polarizing side dish, some love it, some despise the soft and overcooked beans. This dish has everything we love about green bean casserole: the luscious sauce; the savory mushroom flavor, the crispy fried onion topping—and none of the things we don’t like. These green beans are crisp and perfectly cooked, making for a beautiful splash of color on any holiday table spread. As an added bonus, they won’t take up valuable oven space before dinner and they can still be prepared mostly ahead of time.
Heat a medium saucepan over medium-high heat. Add the olive oil and mushrooms and sauté, stirring occasionally. Season with a pinch of salt. Cook until most of the liquid has cooked out of the mushrooms and they’re dark and fragrant, about 8–10 minutes. Add the garlic and sauté until golden and fragrant, about 1–2 minutes. Transfer mushroom and garlic mixture to a bowl and reserve. Wipe saucepan clean and return to heat. Add the butter. When the butter is melted, stir and then add the flour. Reduce heat to low. Stir to combine into a roux, but do not let the roux brown. Using a liquid measuring cup and a whisk, very slowly add the milk, stirring constantly. Once the milk is added, slowly add the broth, stirring constantly. Once all the liquid is added, remove from heat and add the nutmeg, thyme, and lemon juice. Season with salt, to taste. The sauce should coat the back of a spoon without running off. If needed, return over low heat until the sauce is the right consistency. Once done, return the mushroom and garlic mixture to the sauce and stir to combine. Store in the fridge until ready to serve.
Bring a pot of water to a rolling boil. At the same time, prepare a large bowl filled ¾ of the way with ice water. Once boiling, add the green beans to the water in small batches. Blanch for 2 minutes and then remove from the boiling water with a sieve or tongs and gently submerge them into the ice bath. Repeat this process until all of the green beans are blanched. Strain green beans from the ice bath and dry on paper or clean tea towels, then store in the fridge in airtight containers for up to 2 days before serving.
When ready to serve, transfer creamy mushroom sauce to a saucepan and gradually heat over low heat—this will prevent the sauce from breaking or burning. Heat an extra-large frying pan over high heat. When very hot, add the tablespoon of high-heat oil and the green beans. Sauté until crispy and tender, stirring them as needed, about 4–5 minutes. Be careful not to overcook the beans, we want to retain their crispness and color.
Take a large platter and, using a pair of tongs, arrange the sautéed green beans on it. Ladle the now heated creamy mushroom sauce over the top of the beans. Top with french-fried onions. Garnish with freshly ground black pepper and fresh thyme.
]]>This leftover turkey soup targets all of those odds ‘n’ ends ingredients laying around the kitchen the day after Thanksgiving and aims to use up as many as possible–even that half loaf of bread your aunt brought over that’s now gone stale. Kale is our preferred green, but feels free to swap it out for spinach, escarole, or collard greens. The flour adds a bit of body to the soup broth, but if needed it can be omitted for a gluten-free diet.
Heat a stock pot over high heat. Add olive oil, onion, carrot, and salt. Sauté, stirring occasionally, until onions are translucent. Add butter and stir. When butter is just melted, add flour and stir thoroughly to combine. Add potato, turkey bone broth, water, kale, and turkey. Gently place herb bouquet and bay leaves in the broth of the soup. Cover and bring to a boil. Reduce heat to low and simmer for 30 minutes, or until the potatoes are very tender.
While the soup is simmering, preheat the oven to 375ºF. In a large mixing bowl, add cubed bread, melted butter, and herbs. Mix with a spoon until evenly coated, then spread over a 13” by 9” rimmed baking sheet in a single layer. Bake for 25–30 minutes or until deep golden brown.
Remove soup from heat, uncover and carefully remove the herb bouquet and bay leaves. Season with salt and pepper to taste. Ladle into bowls and top with croutons and freshly ground black pepper.
]]>Place oven rack in the center position and preheat oven to 300ºF. Arrange cubed bread on two rimmed baking sheets in a single layer. Bake until dried out but not browned—about 15–20 minutes. Set aside and let cool.
Heat oil in a large skillet over medium-high. Add ground pork and fry, undisturbed, until the bottom is browned, about 3–4 minutes. Break the pork into small pieces using a wooden spoon. Add the smoked paprika and fennel seed. Stir, then continue to fry until cooked through, about 2–3 minutes. Transfer to a bowl and set aside.
Reduce heat to medium and add butter to the same skillet. When the butter is melted, add onion and celery. Cook until tender but not browned, about 12–15 minutes. Add milk and scrape bottom of skillet to release browned bits. Turn heat to medium-low and heat until just scalded (about 180º.) Turn off heat, toss in herbs and let mixture cool in skillet.
Increase oven temperature to 350ºF. Whisk eggs and half the broth in a large mixing bowl. Add bread, sausage, vegetable mixture, and toss to combine. Season with salt and pepper. Add remaining broth and toss again.
Butter a 3-quart baking dish and add stuffing mixture to it. Butter a sheet of foil and cover, butter side down. Bake until the center reads 160ºF, about 35 minutes.
⏳ Make ahead to this point If making ahead, remove from oven and let cool, then refrigerate for up to 2 days.
Bake without foil for 25–30 minutes until the top layer is to the desired crispness. Serve.
]]>Heat a 2-quart saucepan over medium-high heat. Add the butter. When the butter is melted, add the thyme and cook until fragrant but not browned, about 1 minute. Add the flour and stir using a whisk. Cook, stirring constantly, until the mixture begins to brown, about 1–2 minutes. Add the broth slowly, about one quarter cup at time, while continuing to whisk constantly. The gravy will thin out as the broth is added. Once all of the broth is added, season with salt and pepper, stir, then bring to a boil. Once boiling, reduce heat to low and simmer until the gravy has thickened enough to coat the back of a spoon, about 5–8 minutes.
]]>Preheat oven to 425ºF. Take ⅓ of the potatoes, dice them, and set aside in a bowl. It should be about 1 cup. Halve the remaining potatoes (should be about 3 medium potatoes) and set aside.
Heat 2 tablespoons of olive oil in a large stock pot or dutch oven over medium-high heat. Add the onion, celery, and carrot. Sauté until tender and beginning to brown, about 10 minutes. Add the diced potatoes, halved potatoes, bay leaf, thyme, salt, and bone broth. Bring to a boil and then reduce heat. Simmer, covered, until the halved potatoes are tender—about 40 minutes.
While the soup is simmering, lay the chicken breasts in a cast iron pan or rimmed baking tray. Season with a couple pinches of salt and drizzle with the remaining olive oil. Bake for 20 minutes, or until the thickest part of the chicken registers 165º with a digital instant-read thermometer. When the chicken is done, remove from the oven and let cool, then dice into half inch cubes.
When the halved potatoes are tender, remove them from the pot with a fork or wooden spoon and place into a large blender top. Add the almond milk to the blender with the potatoes and blend on high until smooth, about 30 seconds.
Return the creamy potato mixture to the soup and stir. Add the cut green beans and diced chicken and stir to combine. Season with salt or pepper if needed. Bring to a boil before serving. Garnish with fresh parsley and more ground black pepper.
]]>Heat a 6-quart Dutch oven over medium heat. Add the olive oil, butter, and onions. Add salt. Sauté, stirring occasionally, until the onions are caramelized—about 45 minutes to an hour or more—making sure not to burn them. We’re looking for that signature deep brown color; be patient and eventually the onions will caramelize. When the onions are a few minutes from done, add the Worcestershire sauce and stir.
One the onions are caramelize and the bottom of the pan is starting to show some serious browned bits, go ahead and deglaze the pan with the white wine. After adding the wine, scrape the bottom of the pan with a flat wooden spoon. Stir to combine and let the mixture simmer until slightly reduced, about 1–2 minutes. Next, add the bay leaf, thyme, pepper, and beef bone broth. Stir to combine thoroughly and then bring to a boil. Once boiling, reduce heat and simmer, uncovered, for 30 minutes.
Turn broiler on high. While the soup is simmering, slice the baguette diagonally into 1½-inch pieces. Place in a single layer on a rimmed baking sheet and broil until well-toasted and crispy, about 5 minutes. Remove from the oven and sprinkle Gruyere over them. Return to the broiler until the cheese is fully melted and just browning, about 2–3 minutes.
When the soup is done, ladle into bowls and top with croûte. Sprinkle with more Gruyere and garnish with fresh chives. Serve hot.
]]>This Caprese chicken will fill up the house with delicious aromas as it braises in our bone broth for 30 minutes. That time can be used to prepare a keto-friendly side like cauliflower rice to serve over (and there will be lots of leftover pan juices to mop up.) We use grape tomatoes but cherry, beefsteak, and hot house would all work.
Halve tomatoes lengthwise and add to a mixing bowl with a tablespoon of olive oil. Season with salt and pepper, toss, and set aside.
Place a sheet of wax paper on a large cutting board. Working one at a time, place the chicken breasts on the wax paper, cover with a second piece of wax paper, and gently beat them with the flat side of a meat tenderizer or a rolling pin. The chicken should flatten to no more than ¾–1 inch thick.
Add almond flour to a large mixing bowl and, again working one at a time, coat the chicken in almond flour, removing any excess flour before setting aside on a plate.
Heat a casserole pan or braiser to medium-high heat and add 2 tablespoons of olive oil. When the oil is hot and shimmering, gently lay the chicken cutlets in the pan and cook until browned, about 5 minutes. Flip the cutlets over and repeat, about 5 minutes. If the almond flour begins to burn, lower the heat to medium and move on to the next step.
Add the bone broth and cover, then reduce heat to medium. Cook until the cutlets read 155º on a digital instant read thermometer (make sure the reading is taken from the thickest part of the cutlet), about 30–35 minutes. Remove the lid and place 1–2 slices of salami on each cutlet, then 1–2 slices of mozzarella, completely covering the cutlets. Then pour over the tomato mixture and cover. Cook for another 5 minutes or until cheese is very melty.
Leave the lid on until ready to serve. When ready, remove lid and top with plenty of basil leaves.
]]>A healthy, homemade alternative to the original Cup of Noodles! This recipe takes no time at all, and can be customized to whatever’s in your pantry. If you don’t have Chinese egg noodles, try udon or soba noodles—cook according to the package and add them to the broth. Add additional proteins like cubed extra-firm tofu or grilled chicken thighs. Whatever you do, be prepared to eat with a spoon and a fork (or chopsticks!)
Bring water to a boil in a medium saucepan. Once boiling, add noodles, mushroom, bell pepper, and the contents of the instant beverage mix. Simmer until noodles are tender, about 4 minutes. Serve with scallion greens and a drizzle of sesame oil.
]]>Add sesame oil to a non-stick skillet over high heat. Add the scallion whites and cook for 1 minute. Stir, then add rice. Using a wooden spoon or spatula, press the rice into a flat layer. Fry until the rice just begins to brown and crisp, about 3–5 minutes. Add the instant beverage mix, soy sauce, water, and peas and carrots mix. Stir thoroughly to combine and cook for 1–2 minutes. Make a well in the center of the pan and add the eggs to it. Stir the eggs vigorously so the whites and yolks combine, and cook until just scrambled. Stir the eggs into the rice mixture and remove from heat. Serve hot with toasted sesame seeds and plenty of scallion greens.
]]>Preheat oven to 425ºF and position a rack in the center. Wash and and dry cauliflower and carrots. Trim the cauliflower and cut into florets. Slice medium and large florets in half length-wise so that the florets can lay flat. Peel the carrots and slice diagonally into half-inch pieces to expose more surface area.
Combine the cauliflower and carrots in a large mixing bowl and toss with olive oil and salt. Arrange on a large rimmed baking sheet and bake until the undersides are browned and caramelized, 12–16 minutes.
In a single serve blender or food processor, combine the sauce ingredients and blend on high until thoroughly combined, about 30 seconds. The mixture should drizzle and the consistency should resemble a melted caramel. If needed, add water one teaspoon at a time until the right consistency is reached.
Heat the tortillas on a griddle or grill pan over high heat for 30 seconds each. When the veggies are roasted, remove from the oven and evenly distribute them among the tortillas. There may be leftover veggies. Generously drizzle veggies, then top with chopped pistachios and torn mint.
🍹 Serve with a pitcher of mint iced tea!
]]>Place the skewers in a rimmed baking sheet and submerge in water. Let soak for at least 20 minutes beforehand, preferably 2 hours.
In a blender or food processor, combine all of the sauce ingredients and blend on high until smooth, about 20 seconds. Set aside.
Heat a grill or grill pan to medium-high heat. Toss chicken with olive oil and salt. Skewer the chicken pieces, 4 or 5 to a skewer, and then grill, covered, for 8–10 minutes, turning with a pair of tongs every 2 minutes to cook evenly. When the chicken is fully cooked, remove from the grill using tongs and arrange the skewers on a serving tray and top with sauce. Serve with lime wedges for spritzing and garnish with fresh cilantro.
]]>Microwave the carrot on high in a microwave safe bowl until fork tender, about 2 minutes. Heat the coconut milk in a small saucepan over high heat. In a medium heat-proof mixing bowl, add the cashews and carrot. When the coconut milk comes to a rolling boil, pour over cashews and carrot. Set aside and let soak for 10 minutes.
In a small mixing bowl, combine the tomato, onion, vinegar, and cilantro. Stir to combine. Season with salt to taste. Set aside.
In a small bowl, combine the contents of the instant broth packets with the spices. Stir to combine. Heat a medium pan over medium-high heat. Add the ground beef and cook until beginning to brown, about 2–3 minutes. Break up the beef into chunks with a spatula and stir. Continue to cook until beef is no longer pink throughout. Add the taco seasoning mix and a ¼ cup of water and stir to combine. Cook until the liquid is mostly cooked off, about 1–2 minutes more. It’s alright if there’s some liquid in the pan, it will thicken into a sauce as it sits. Remove from heat and continue to stir for 1 minute to thoroughly combine.
Add the cashews, carrot, and the soaking liquid to a single serve blender or food processor. Add the nutritional yeast, garlic powder, lemon juice, and salt. Blend on high for 2 minutes. If needed, add coconut milk to thin the mixture—1 tablespoon at a time—until it’s thick but runny like real queso.
Heat a comal or skillet over medium-high heat. Heat the tortillas on each side for the recommended amount of time on the tortilla packaging—we like ours a little crispy so we did 30 seconds on each side. Add the beef, then top with queso, salsa, pickled jalapeños, avocado, and cilantro.
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