Month: November 2016

Sausage, peppers and onions

Ingredients:

3-4 gluten free nitrate free chicken sausage links cut into 1/2 inch pieces

1 sweet onion diced

1 orange pepper diced

1 tbsp minced garlic

1 Tbsp olive oil

White pepper to taste

Instructions:

In a large skillet heat up olive oil. Once heated add in onion and peppers. Cook until onions become translucent and remove from pan and set aside

In same skillet, add in sausage, garlic, and a pinch of white pepper. Make sure to flip the sausage every 5 minutes to ensure browning on both sides. Check sausage after desired browning to ensure cooked thoroughly

Once sausage is thoroughly cooked, add the onion and peppers back to the same pan and sir together for an additional 3 minutes.

Serve with sliced avocado and a simple greens salad for a tasty dish!

Ingredients:

2 lbs Boneless beef chuck roast

1 sweet potato peeled and cubed

4 large carrots peeled and cubed

1 sweet onion cut into 4 large pieces

2 minced garlic cloves

1 cup sulfite free red wine

1 cup unsalted beef stock

2 tbsp olive oil

2 bay leaves

3 sprigs of rosemary

1/3 cup apple cider vinegar

Course salt and pepper to taste

Zest of 2 lemons

Directions

Preheat oven to 325

In large roasting pan, mix together vinegar, wine, beef stock, garlic, bay leaves, rosemary, carrots and onion.

Heat iron skillet or any large skillet on high, add 2 tbsp of olive oil and pan sear beef on both sides.

Remove meat from pan and lightly dust both sides with lemon zest, salt and pepper. Lightly press into the meat.

Nestle the beef in the center of the roasting pan pushing the carrots and onion to line the outside of the meat and cover tightly with foil.

Bake for 6 hours, no turning required.

The last 1 1/2 HR, add in the cubed sweet potatoes to the roasting pan.

Remove bay leaves and serve with small ladle of left over juice!