Bone Broth

• Leftover bones, cartilage, legs and fish bones
• Organic vegetables & stalks such as carrots, celery, garlic, leeks, onions
• Herbs such as bay leaf, thyme, garlic, pepper, ginger
• Acidic compound such as vinegar, lemon juice or white wine

It is important to choose good quality bones from animals raised on patures & grass fed (ideally organic). Take pieces rich in collagen such as legs, calves' feet, animal tails, pig's trotters, chicken necks, in short, everything that the industry throws away today. Avoid marrow bones, which are too rich in fat and would make the preparation heavier.

Take the tops of your vegetables like leeks, onions, garlic, carrots and celery stalks. You can add bay leaf and thyme. Avoid cabbage which will make the water too alkaline. Don't forget to add a little apple cider vinegar to optimize the migration of minerals and collagen in the water.

Start by steaming the vegetables and bones for about 5 to 10 minutes in order to eliminate any contaminants (surface pesticides, heavy metals from the environment, overload fats, etc.). In addition, this process will prevent you from skimming the broth.

Then place all the purified ingredients in a large saucepan, which can be the steamer that you have cleaned. Add spring water or filtered water, as this water will be food. Cover widely and add 2 tablespoons of cider vinegar. Indeed, acidity allows precious calcium and other minerals to migrate from your carcasses into the water.

Simmer for at least 4 hours in water (ideally 12 hours) over low heat, Be sure to maintain a simmering broth (fine bubbles) and not a boiling broth (large bubbles which splash). This allows mineral salts to be biologically active. If you boil above 100°C, there is a chemical reaction, precipitation, which means that the mineral salts are almost no longer absorbable.

Never cover and never add salt.

The more concentrated your broth is, the richer it will be in minerals and collagen. If you wish to keep it, you can reduce it gently once filtered until you obtain an ice cream or demi-glace (reduced sauce with a gelatinous texture). Once cooled, you can pour them into ice cube trays and put them in the freezer; This way you can use them when you make a sauce.

Tom Kha Gai

• 700 ml broth
• 300 chicken breasts
• 4 cherry tomatoes
• 2 garlic cloves
• Lemon grass
• 2 kaffir leaves
• Cilantro
• 300 ml coconut milk
• 200 g mushrooms
• 2 shallots
• 1 oignon
• 4 cm galanga (or ginger root)
• 2 tbsp nuoc man

Peel and chop oignons, shallots, garlic, galanga. Press and chop lemon grass. Chop the chicken and spice. Rub mushrooms in a humid towel, remove stems and cut into 4.

Heat the broth and coconu milk. Bring to boil. Add lemon grass and kaffir, garlic, oignon and shallot. Pour nuoc mam. Mix then add mushrooms, chicken and spice. Simmer for 20 minutes.

Pendant ce temps, lavez les feuilles de coriandre et les tomates cerises. Séchez le tout dans un torchon propre. Coupez les tomates en quartiers. Versez la soupe Tom kha gai dans chaque bol. Décorez avec 2 crevettes et 4 quartiers de tomate cerise par personne. Déposez quelques feuilles de coriandre et servez aussitôt accompagné de riz thaï. 

Keto Chili

https://www.noshtastic.com/keto-low-carb-chili/

• 450 g ground beef
• 1/2 Tsp baking soda diluted in 1 Tbsp water*
• 1/2 Tsp salt
• 1/2 Tsp black pepper
• 1/2 cup (60g) onion, finely chopped
• 800 g fire roasted tomatoes
• 2 Tbsp olive oil
• 3 cloves garlic, crushed
• 2 Tbsp Chili powder or Harissa
• 2 Tbsp cumin
• 2 Tsp oregano
• 1/4 Tsp cayenne pepper, add more for extra heat
• 3/4 cup (177ml) beef broth
  

*Baking Soda – this is a nifty trick popularized by Cooks Illustrated, The baking soda solution helps to tenderize the beef and promotes better browning if left on the meat for about 15 minutes.

Start by seasoning the ground beef well with 1/2 tsp salt and 1/2 tsp black pepper. Then mix the baking soda* with 1 tbsp water and mix into the crumbled ground beef and let it sit for 15 minutes.

Add the chopped onions to a large pan and sauté in a little oil for about 3-5 minutes until translucent, then remove the onions and set aside. Add a little more oil if needed to the same pan and brown the beef, taking care to break up the meat into small pieces as you cook it.

Add the garlic, chili powder, cumin, oregano, cayenne pepper, and return the onions to the pan with the meat. Add the beef broth and fire roasted tomatoes to the pan and stir well.

Simmer for 30-40 minutes. Taste and add more salt if desired.

Slow Cooker Keto Chili

Follow the directions above for seasoning the ground beef, cooking the onions, and browning the beef. Add the browned beef and onions to your Crockpot or Slow cooker.

Add the garlic, chili powder, cumin, oregano, cayenne pepper then the rest of ingredients, but add only 1/2 cup of beef broth.

Cook for about 5-6 hours on low or 3-4 hours on high. Taste, and add more salt if desired.

Sweet Potato Chili

https://feelgoodfoodie.net/

• 1 Tbsp olive oil
• 1 red onion chopped
• 2 large sweet potatoes peeled and chopped
• 1 green bell pepper seeded and chopped
• 4 garlic cloves minced
• 2 Tbsp chili powder
• 2 Tsp each of smoked paprika & cumin
• 1 Tsp dried Mexican oregano
• 2 cups vegetable broth
• 425 g kidney beans, rinsed and drained
• 800 g can diced (fire roasted) tomatoes, with its juices
• 115 g can chopped green chilis, with its juices
• Diced avocados for serving
• Fresh cilantro for serving
• Sliced jalapeños for serving

In a large heavy bottom pot over medium-high heat, fry the red onions, sweet potatoes, bell pepper and garlic in olive oil. Season with salt and pepper. Stir to combine, and cook (about 5-7 mn) until the onions are translucent and the vegetables soften,

Add the chili powder, smoked paprika, cumin and Mexican oregano and stir to coat the vegetables.

Pour the vegetable broth, kidney beans, diced tomatoes with their juices and chopped green chilis with their juices. Stir to combine and bring mixture to a boil.

Cover the pot and reduce the heat to maintain a gentle simmer. Cook for additional 30 more minutes, stirring a couple times until until the vegetables continue to soften and the mixture is thickened.

Ladle into bowls and serve with diced avocados, fresh cilantro and/or sliced jalapeños, if desired.

Easy Beef Chili

https://www.marthastewart.com/

• 900 g ground beef
• 2 medium yellow onions, chopped (3 cups)
• 3 cloves garlic, finely chopped (1 tablespoon)
• 1 jalapeno (seeds and ribs removed for less heat, if desired), finely chopped (4 teaspoons)
• Salt and freshly ground pepper
• 2 Tbsp chili powder
• 2 Tbsp Dutch-process cocoa powder
• 2 Tbsp tomato paste
• 800 g fire-roasted diced tomatoes
• 2 cups chicken broth
• Sour cream and finely sliced chives or scallions, for serving

In a large pot over medium-low heat, fry beef until cooked through, about 6 minutes. Transfer beef to paper towels to drain. Discard all but 1 tablespoon fat from pan. Return pot to medium-high heat, fry onions, garlic, jalapeno, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; cook until onions soften, about 6 minutes. Add chili powder, cocoa, and tomato paste; cook until fragrant, about 2 minutes more. Add tomatoes, broth, and cooked beef. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until thickened slightly, 25 to 30 minutes. Season with salt and pepper; serve with sour cream and chives.

Isabelle's Instant Chili

• 1.5 kg minced beef
  
• 1.5 can of peeled tomatoes
  
• 1 can red beans with juice
  
• 1 onion
• 100 ml broth
• Salt & pepper
• 1/2 Tsp chili powder

Fry oigons and meat in olive oil on low heat. Add salt and pepper. Add cans, broth, chili. Boil 2.5 hours not covered. 

Tortillas

• 1 + 1/4 cup (136g) almond flour
• 1/2 Tsp each baking powder & xanthan gum
• 1/4 Tsp salt
• 1 large egg
• 2 Tbsp water
• 1 Tbsp olive oil

Whisk the almond flour, baking powder, xanthan gum, and salt together in a mixing bowl. Beat the egg with a fork in another bowl, then add the olive oil and water and mix again. Pour the liquids into the dry ingredients and mix thoroughly until a dough forms.

Cut the dough into four equal pieces, then form each piece into a ball. 

Place parchment paper on either side of your tortilla press and flatten out a ball of tortilla dough, it you squeeze it too thin it will be hard to remove from the paper. If that happens simply form back into a ball and try again.

Heat your cast iron skillet over a medium high heat.

Cook each tortilla for 45 seconds to 2 minutes per side until it browns a little on each side.

Keep them warm between a kitchen towel, it also helps keep them pliable.

Store cooled tortillas in a ziplock back, you can reheat them again in a skillet or for a few seconds in a microwave. They will keep for one to two days.

Makes four tortillas.

Italian lentil stew

• 8 Perugina Saussages
• 500 g lentils or chick peas
• 100 g leeks
• 100 g onions
• 100 g celery
• 100 g carotts
• 2 whole garlic cloves
• Chives, parsley, leaves of celery & leek
• Thyme, laurel
• 200 ml olive oil
• Salt Pepper

Soak lentils 4-5 hours in cold water. 

Mince vegetables. Encapsulate the herbs inside a leaf of leek. Melt the vegetables in oil. Add lentils et cover with water. Add salt and pepper. Boil 1 - 1.5 hours.

Fry the Perugine whole, then add them to the lentils 20 minutes before the time is up.

Ingredients

• 400gr minced meat (lamb or beef)
  
• 100ml broth (bouillon)
  
• 1/2 dl (65gr) starch (sweet potato or maizena)
  
• 1 egg
  
• Dill
  
• 1 tsp salt
  
• Nutmeg

For the tomato sauce:

• 1 chopped onion
  
• 1 can (400gr) peeled tomatoes 
  
• 1/2 tsp thyme
  
• Salt/pepper

Mix starch + broth. Add eggs + meat+ dill + salt/pepper + little nutmeg. Mix well, let stand for 10mn.

Fry oignons + tomatoes + spices in olive oil at low heat. Simmer 10-15 mn.

Form 12 meatballs and place into pan with sauce. Cook slowly covered for 15mn.

Ingredients

• 400gr minced meat (lamb or beef or mix porc & beef)
  
• 4 tbsp starch (cornflour or 2 potatoes mashed)
• 150ml milk
  
• 2 tbsp onion chopped and fried
  
• 1 egg
  
• 1 tsp salt
  
• Pepper

Mix starch, milk. Let stand 10mn. Add egg, pepper, oignon. Form meat balls and fry in butter. Serve with lingonberry jam and boiled potatoes.

Ingredients

• 500gr minced meat (beef or mix porc & beef)
  
• 4 tbsp cornflour or 2 potatoes mashed
• 200ml milk
  
• 100ml broth
• 2 tbsp oignon chopped and fried
• 1 egg
  
• 1 tsp salt
• Pepper

Mix cornflour, milk. Let stand 10mn. Add egg, pepper, oignon. Form meatloaf and cook in 250° for 30mn. 

Ingredients

• 700gr minced meat (lamb)
  
• 1/2 cup red wine
• 1/2 cup starch
• 1/4 cup broth
• 1 oignon chopped and fried
• 1 egg
  
• 1 tsp salt
• Pepper
• Parsley
• 1/2 cup melted butter
• 5 boiled eggs

Mix meat, wine, starch, broth, oignon, egg, salt & pepper, 4 tbsp butter. Flatten on baking paper. Place boiled eggs in a line in the center. Cover with meatloaf. Place in oven pan. Pour over rest of butter and cook in 300° until golden.

Sauce

• 1.5 cups tomatoe juice
• 1/2 cup water
• 1 garlic
• 1 tsp sugar

Mix and boil 5 minutes. Pour over meatloaf and cook at 150° for another 40mn.

Ingredients

• 1kg aubergines
  
• 1 oignon chopped
  
• 30gr butter or olive oil
  
• 700gr minced meat (beef or sheep)
  
• 125ml white wine
  
• 1 can peeled tomatoes (500gr)
  
• Parsley
  
• 125gr grated cheese
  
• Salt & pepper
  
• 1 tbsp starch
  
• 2 eggs - white for the meat mixture, yolks for the Béchamel sauce
  
• 1 extra egg for the Béchamel
  
• 750ml (3 cups) Béchamel
  

Cut aubergines in slices, sprinkle with salt, set aside 1 hour. Fry oignons in butter or oil. Add meat and 4 tbsp water. Add wine + tomatoes + parsley + salt/pepper. Simmer for 45mn covered.

Remove from heat, add starch and egg whites. Wash and dry aubergines. Butter and breadcrumb the oven dish. Place half of aubergines, then meat mixture, last lawyer aubergines.

For 500ml béchamel sauce: 100gr butter and 3 tbst cornstarch, 500ml milk, salt, pepper, nutmeg, 2 eggs. For this dish, count 150gr butter and 4 tbsp cornstarch, 750ml milk, 2 egg yolks + 1 egg + 80gr grated cheeese.

Sprinkle remaining cheese. Bake at 175 to 225° for 45 mn. 

Ingredients

• 1 whole chicken in pieces or 6 chicken breasts
  
• 1 cup (250ml) each of lemon juice, olive oil, water  (replace some oil with water/lemon)
  
• 6 garlic cloves whole
  
• 2 oignons in large pieces
  
• 6 potatoes in cubes
  

In large oven dish, place all ingredients. Cover with liquids, cook for 1 and a half hours if whole chicken and 30 minutes if breasts. 

Ingredients

• 1kg sweet peas
  
• 250gr minced beef or lamb
  
• 1 oignon
  
• 3 garlic cloves crushed
  
• 1 bucnh corriander chopped
  
• 8 peeled tomatoes (fresh or canned)
  
• Spices: allspice, cinnamon, salt & pepper

First fry oignons, add meat. Then fry garlic and corriander. Mix both. Add peas and tomatoes. Cover with water, add spices. Cook until done.  

Serve with rice and yogurt.

Ingredients

• 1kg beef meat for casseroles (viande à braiser)
  
• 250gr mushrooms sliced
  
• 2 oignons sliced
  
• 2 garlic cloves crushed
  
• 1 tsp pepper corns
  
• 2 tbsp mustard
  
• 4 tbsp ketchup
  
• Tabasco
  
• 2 broth cubes diluted in 500ml hot water
  
• 250gr thick cream
  
• 1 tbsp flour diluted in 60ml hot water
  
• 1 liter red wine
  

Cut meat into pieces and marinate in wine + pepper corns over night. Drain and fry meat in oil until dry. Keep marinade. In a large thick bottomed pan, fry oignons, mushrooms and garlic. Add meat and half of the marinade + mustard, ketchup, tabasco and pepper. Further add broth. Cook at least 1 and a half hours. Last add cream and flour/water.

Ingredients

• 600gr chicken breasts in 2cm pieces
• 1-2 tbsp olive oil
• 1 medium oignon diced
• 1 can of mushrooms or fresh equivalent
• 70gr tomato concentrated and/or ketchup
• 1 tbsp mustard
• 1/2 tsp salt
• 1/4 tsp Worcestershire sauce
• 130 ml cream
• Pepper

In a large thick bottomed pan, fry chicken until it changes colour. Add oignons, then rest of ingredients. Simmer until chicken is cooked (it should not be pink). Last add cream.

Served with stick fries and rice.  

Ingredients

• 7 chicken breasts cut in pieces
  
• 3 oignons chopped
  
• 1 garlic clove crushed
  
• 1 small can tomato purée
  
• 1 broth cube diluted in glass of water
• 2 tbsp curry powder
  
• Olive oil
  
• 2 tbsp yogurt 
  
• 1 cup dried raisins
  

Fry oignons in oil. Add chicken. When brown, add purée and fry another 5 minutes. Tomato purée may be bitter if not fried. Add curry, garlic and broth. Simmer for 15 minutes. Remove from heat, add yogurt, raisins, sliced bananas, shredded coconut, etc. 

Ingredients

• 3 tbsp olive oil
  
• 2 tsp chopped ginger
  
• 1 pot (or half) of curry paste
• 50ml water
• 500gr meat
• 100gr peeled tomatoes
• 400ml coconut milk

Fry oignon in oil. Add ginger, then curry paste + water. When water has evaporated add meat. Add tomatoes, heat through. Add coconut milk, simmer 15 minutes. Serve with yogurt (to soften the spices), raisins, sliced bananas, shredded coconut, etc.

Ingredients

• 500gr minced beef
  
• 1 oignon chopped
  
• 1 carrot chopped
  
• 1 celery stick chopped
  
• 1 cup tomato purée
  
• 1 cup red wine
  
• 2 tbsp chopped parsley
  
• Salt&Pepper
  
• 375gr gluten-free lasagna sheets
  
• 2 cups grated parmesan cheese (1 pack)
  
• 1 serving béchamel sauce
  

Ingredients for sauce

• 100gr butter or olive oil
  
• 3 tbsp cornstarch (maizena)
  
• 0,5 l broth
  
• Salt, pepper and nutmeg
• Optional: add grated parmesan or pecorino 
  

Always beware not to overheat when frying. Start by heating the pan, then add olive oil, the vegetables (oignon, carrot, celery) and then the meat mince. Add broth, tomato purée + wine + parsley + seasoning. Reduce heat and simmer for 45 minutes. 

Make béchamel sauce. The classic way is to melt the butter in thick bottomed pan and add the flour when foaming. Cook for 2 minutes, then remove from heat and add milk (or broth). Bring to boil, then simmer for 2 minutes until thick. Season. BUT actually you can put all ingredients at once in the pan and bring to a boil. 

To make the lasagna, cover base of oven dish with one thin lawyer of meat sauce, then add béchamel, lasagna sheets. Continue layers finishing with béchamel. Sprinkle with parmesan and bake in 180° for 35 - 40 minutes. 

Ingredients

• 400gr minced beef
  
• 450gr Italian sausage (perugini...)
  
• 2 onions minced
  
• 2 garlic cloves
  
• 1,5 cups red wine
  
• 3 tbsp tomatoe puree
  
• 30gr Pecorino or parmesan cheese grated
  
• 2 eggs
  
• Parsley chopped
  
• 3 celeri sticks chopped
  
• 2 carrots chopped

For the cheese sauce (in lieu of béchamel) : 

• 450gr ricotta cheese 
• 2 eggs 
• 2 cups of grated pecorino or parmesan
• half a cup of parsley
• 300gr mozzarella. 
  

Start by heating up the pan to medium-low, then add olive oil. Immediately add oignons + garlic. Allow to simmer. Add tomatoe puree, then vegetables and 2 cups water. and 1.5 cups wine. 

Separately mix beef + cheese + eggs + parsley + pepper + salt. Form balls and add to sauce. 

Steam sausages a few minutes to release toxines. Then sear them very quickly on medium to low hat. Add to sauce.

Cook for 1 to 1,5 hours. Mix meat balls and sausages.

Instead of béchamel sauce, mix the following:

450gr ricotta cheese + 2 eggs + 2 cups of grated pecorino + half a cup of parsley + 150gr mozzarella + 150gr mozzarella for the topping. .

In oven dish, place first one layer of meat sauce, then lasagna sheets, then cheese sauce, repeat. Last layer put cheese sauce and grate 150gr mozzarella cheese on top.

Bake in 160 ° for 30 minutes. 

Ingredients

• 1,5 to 2kg beef (ask for daube meat*)
  
• 1,2 liters red wine
  
• 2 to 3 oignons
  
• 800gr carotts
  
• 1 or 2 bouquet garni
  
• 1 tsp pepper corns
  
• 1 tbsp fond for rôti (meat broth)
• 1 tbsp whole cloves 
• 2 tbsp Van Hooten chocolate

* in France, ask for 'macreuse, paleron, gîte à la noix, collier, basses côtes, jumeau'

Marinate meat with wine + 2 carotts in rounds + 1 whole oignon with whole cloves stuck into it (throw away oignon when marinade is finished) + bouquet garni + pepper corns. Let stand in fridge for minimum 24h.
Drain meat. Fry in oil with 1 minced oignon  + 'fond de rôti' mixed with 2 tbsp flour. Add marinade while en stirring. Add salt, bring to boil, then lower heat (3) for 2 hours covered.

Add carots cut in half, cook another 1h45.
Lastly add Vanhooten chocolate mixed in a bowl with boiling liquid.  Cook another 15min. 

• Ingredients
  
• 1 large oignon chopped
  
• Juice of 2 lemons
  
• 5 tbsp peanut butter
  
• 175ml olive oil
  
• salt & pepper
  
• 2 chickens (900gr each) cut into 6 pieces
  

Mix oignon, lemon juice, peanut butter, oil, salt and pepper, brush on chicken pieces. PLace under medium hot grill and cook until tender (juice should be clear when cut with knife).