Monday, February 13, 2012


I have been experimenting with braising oxtails lately. Oxtails are a misnomer, as they are just cow tails.
I have been browning them and then throwing in either red wine or tomato sauce and even Worcestershire sauce; and of course onions, or garlic, and anything from bay leaves to chocolate powder.

So far I like one of the first recipes that I used, although i didn't follow it closely. i added carrots to this recipe about 25 minutes before it was done simmering. it was delicious and has so much nutritional value, because you get the marrow and collagen that you dont get when you are on a diet of "prime cuts"

Braised Oxtails
4-5 lbs oxtails
Kosher salt
freshly ground black pepper
2 TB oilve oil
1/2 large onion, thinly sliced
6 cloves garlic, chopped
1 tsp dried thyme
1 cup red wine
4 cups beef or chicken broth
1 medium bay leaf
Season the oxtails with salt and pepper.  In a large, deep pot such as a dutch oven, heat oil.  Brown the oxtails in batches, making sure not to crowd the pan.
Once all the oxtails have been browned, saute the onion about 3 minutes, until softened.  Add the garlic and thyme, saute 1 minute, then add red wine to deglaze the pan.  Stirring constantly, scrape up any browned bits stuck to the pan while wine reduces by half.  Return oxtails to pan, add stock and bay leaf.  The stock should almost cover the oxtails.  Add more or less, as needed.  Bring to a boil, reduce to a simmer, and cover pan.

At this point you can walk away from your stove.  Check in with your oxtails every once in awhile, making sure they are happily simmering away.  After 1 1/2 hours of cooking, turn the oxtails over.  Cover the pan again, and walk away.  Cook for another 1 to 1 1/2 hours, until meat is very tender.  Remove the oxtails from the pan, and if necessary reduce the liquid until slightly thickened.  Season with salt and pepper to taste.

Recipe by

Wednesday, February 1, 2012

Great chili

I just made an amazing chili. it was gone in 2 hours.  Paleo friendly of course :-)

There was cocoa powder and vinegar in it. I know that vinegar is used for drawing from bones.. but i'm not sure why it was used in this chili... i am SURE one of you know, you tell me!

Tuesday, January 24, 2012

Rutabaga french fries, oh my my my

My holiday season was not without high carb snacking, but i actually maintained my weight which is unheard of for me.
I am setting up my year for success, and have just put my first down payment on a CSA from Farmer Dave's Farm.

I'm really looking forward to getting it. here is an example of the variety of veggies they have to offer (mother nature permitting):
Beans_Beets_Broccoli_Brussels Sprouts_ Cabbage_Carrots_Cauliflower_Celery_Chard_Collards_Corn_Cucumber, Slicing
Cucumber, Pickling_Eggplant_Garlic_Garlic ScapesKaleLeeks_Lettuce_Onions_Parsnips_Peas_Peppers
Potatoes_Potatoes. Sweet_Radishes_Romanesco_Rutabaga_Scallions_Spinach_Summer Squash_Tomatoes: Cherry, Grape_Tomatoes: Slicing. Plum_Turnips. Salad_Winter Squashes_Basil

I have recipes flying through my brain. send me some good ones if you have some ideas.

Monday, November 14, 2011

Filled Up the Snack Drawer

I went to Trader Joe's and stocked up my snack drawer at work and also planned some meals for the week.

In my Snack drawer at work:

Organic pistachios
Hormone free bison jerky
Organic pumpkin seeds, salted, in shell
Valencia oranges
Tazo organic chai tea
Fair trade coffee to use in my french press (the greenest brewing system)


This week i will be having
roasted veggies with parsnips, organic carrots, acorn squash, and pumpkin.
cauliflower pizza w/ jalapeno chicken sausage
Crustless quiche w/ organic spinach and white mushrooms.

Yay for planning and discipline, for without it i would fail.

Sunday, November 6, 2011

Baked pumpkin

There are a lot of inexpensive baking pumpkins still at stores!
I roast pumpkin by cutting up a washed baking pumpkin around 2 lbs by cutting it up like cantaloupe slices after taking out the seeds. I will have between 8 and 10 slices that look like ribs.
I mix up 3 tbls of melted butter with 1/2 tsps of cinnamon, ground cloves, nutmeg, and cardamom. Brush this mixture all over the slices and drizzle with agave nectar. Cook at 400 for 15 min, baste with any drippings on your baking sheet, and bake another 15 min. Top with whipped cream if you feel like a little cheat.

Roast the pumpkin seeds at 350 for around 40min after tossing them in some olive oil, cumin, garlic salt, and a bit of chili powder. Mmmmmmmmmmm.

Friday, November 4, 2011

The price of health

Trying to eat healthy is expensive.
For every added feature, whether it be organic, fare-trade, local, antibiotic free, no human growth hormones, free range, grass fed, the price goes up and up.

Will there ever be enough demand to eat naturally, that the prices will start to go down?

Every time you buy something, you're voting. If you support organic and sustainable practices, I'd like to believe eventually we'll be able to see a difference in cost. Heck, we must be getting somewhere, as Walmart has an organic selection now.

When I get my CSA next spring, food is not going to be so tight. I can't wait to support a local farm that believes in organic practices and community involvement. I'd love to cow pool... any one interested?