Sea salt | My Meals are on Wheels

Diabetic Side Dish of the Week – Roasted Broccoli

April 28, 2024 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | Leave a comment
Tags: baking, Broccoli Florets, Butter, Cooking, CooksRecipes, Diabetic Side Dish of the Week, Food, Fresh Ground Pepper, Lemon juice, Lemon Zest, Minced Garlic, Olive oil, Pine Nuts, recipes, Roasted Broccoli, Roasting, Sea salt, Side Dishes

This week’s Diabetic Side Dish of the Week is Roasted Broccoli. To make this week’s recipe you’ll be needing Broccoli Florets, Olive Oil, Sea Salt, Fresh Ground Pepper, Butter, Minced Garlic, Lemon Zest, Lemon Juice, and Pine Nuts. There’s 114 calories and 0 net carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2024! https://www.cooksrecipes.com/index.html

Roasted Broccoli
Roasted broccoli knocks steamed broccoli right out of the water when it comes to flavor and texture!

Recipe Ingredients:
1 pound broccoli florets
2 tablespoons olive oil
Kosher or sea salt and freshly ground black pepper to taste
2 tablespoons butter
1 teaspoon finely minced garlic
1/2 teaspoon grated lemon zest
1 to 2 tablespoons fresh lemon juice
2 tablespoons pine nuts, toasted* (or other nuts or seeds of your choice)

Cooking Directions:
1 – Preheat oven to 450°F (230°C).
2 – In a large bowl, toss the broccoli with the oil and salt and pepper to taste. Arrange the flowerets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.
3 – Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and lemon zest and heat, stirring, for about 1 minute. Let cool slightly and stir in the lemon juice.
4 – Place the roasted broccoli in a serving bowl, pour the lemon butter over it and toss to coat. Scatter the toasted pine nuts over the top.
Makes 6 servings.

*To toast pine nuts, place in small skillet. Cook over medium-high heat 1 to 3 minutes or until lightly browned, stirring constantly.

Nutritional Information Per Serving (1/6 of recipe): 114.3 calories; 80% calories from fat; 10.6g total fat; 10.2mg cholesterol; 46.7mg sodium; 254.3mg potassium; 4.5g carbohydrates; 0.1g fiber; 0.2g sugar; 4.4g net carbs; 2.6g protein.
https://www.cooksrecipes.com/sidedish/roasted_broccoli_recipe.html

“Meatless Monday” Recipe of the Week – Eggplant “Steak” with Blue Cheese Cream

December 25, 2023 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: baking, Cooking, CooksRecipes, Eggplant, Eggplant "Steak" with Blue Cheese Cream, Food, Garlic, Ground Black Pepper, Heavy Cream, Meatless Monday, mushrooms, Onion, recipes, Sea salt, Spices, Vegetarian

This week’s “Meatless Monday” Recipe of the Week is an Eggplant “Steak” with Blue Cheese Cream. To make this week’s recipe you’ll be needing Eggplant, Mushrooms, Sea Salt, Onion, Sea Salt, Ground Black Pepper, Garlic, Spices, Heavy Cream, and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

Eggplant “Steak” with Blue Cheese Cream

Eggplant ‘steak’ is topped with a savory portabella mushroom ‘paste’ and cap, and served with a tangy blue cheese cream.

Recipe Ingredients:
8 slices (1/2 inch thick, 4 inches wide) eggplant, peeled
4 portabella mushrooms, stems removed and reserved
6 tablespoons basil oil
Kosher or sea salt and freshly ground black pepper, to taste
4 teaspoons finely chopped onion
1 clove garlic, mashed and chopped
1 tablespoon finely chopped mushrooms
1/2 cup heavy cream
Kosher or sea salt and freshly ground pepper to taste
Nutmeg to taste

Polenta, flavored with marjoram for accompaniment

Wisconsin Blue Cheese Cream:
1 cup vegetable stock
1 cup heavy cream
1/2 cup (2 ounces) blue cheese, crumbled

Cooking Directions:
1 – Lightly brush eggplant slices and mushroom caps with basil oil; season with salt and pepper. Bake in a preheated oven at 400°F (205°C) for 20 minutes, turning over at halfway point; set aside to cool.
2 – Meanwhile, in a sauté pan, heat remaining basil oil. Add onions and garlic; cook until translucent.
3 – Chop the reserved mushroom stems; add to pan with 1 tablespoon chopped mushrooms. Cook for 10 minutes over medium heat, or until no moisture remains.
4 – Add cream; reduce mixture to a light mushroom paste, or until a creamy mushroom mixture remains. Season with salt, pepper and nutmeg.
5 – To assemble, layer four (4-inch) molds, first with 1 slice eggplant then with 1/2 inch of mushroom mixture. Repeat layer; top each mold with 1 mushroom cap.
6 – Reheat in oven.
7 – Serve with marjoram-flavored polenta; pour Wisconsin Blue Cheese Cream around each plate.
8 – For Wisconsin Blue Cheese Cream: Bring stock to a boil; reduce to 1/2 cup. Add cream; reduce to a total volume of 1 cup. Add blue cheese; season with salt and pepper to taste.
Makes 4 servings.
https://www.cooksrecipes.com/mless/eggplant_steak_with_blue_cheese_recipe.html

Wild Idea Buffalo Recipe of the Week – CURRIED SHORT RIBS WEDNESDAY

November 29, 2023 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: Apple Cider, baking, Braising, Cooking, CURRIED SHORT RIBS, Curry, Curry Powder, Food, ground ginger, recipes, Roasting, Sea salt, Vegetables, Wild Idea Buffalo Recipe of the Week, Wild Idea Buffalo Short Ribs

This week’s Wild Idea Buffalo Recipe of the Week is CURRIED SHORT RIBS. Included are recipes for the Short Ribs, Vegetables and Curry. To make this week’s recipe you’ll be needing Wild Idea Buffalo Short Ribs, Curry Powder, Ground Ginger, Sea Salt, Apple Cider, Vegetables, and Curry. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2023! https://wildideabuffalo.com/

CURRIED SHORT RIBS
This recipe is perfect for when you want a great meal but have limited time. The aromatic flavors will bring the curious to the kitchen. Note: If using Back Ribs, reduce cooking time to one hour.

INGREDIENTS
INGREDIENTS FOR RIBS:
2.5 – pounds Buffalo Short Ribs or 2 packages Back Ribs
2 – teaspoons curry powder
1 – teaspoon ground ginger
½ – teaspoon sea salt
2 – cups apple cider, heated

INGREDIENTS FOR VEGETABLES & CURRY:
½ – tablespoon olive oil
4 – tablespoons unsalted butter
1 – onion, peeled and chopped
½ – butternut squash, peeled & cubed
salt and pepper
1 – can coconut milk
1 – tablespoon tamari
2 – teaspoons brown sugar
2 – cloves garlic, chopped
2 – teaspoons red pepper flakes
zest and juice of one lemon, separated
2 – teaspoons curry powder
fresh cilantro or basil, chopped

DIRECTIONS
CURRIED SHORT RIBS
1 – Rinse the ribs under cold water and pat dry. Place the ribs a pan, spacing them apart.
2 – Mix curry powder, ginger, and salt together.
3 – Rub the spice mixture into the meat. Cover and allow the ribs to rest for 1 to 2 hours at room temperature.
4 – Preheat the oven to 350°.
5 – Bake the ribs, uncovered, for 15 minutes.
6 – Add the hot cider and cover with foil. Braise for 1½ hours. Check meat for tenderness. If not done to desired consistency, continue to braise for another 20 minutes or until preferred tenderness is reached.
7 – While the ribs are braising, prep the squash, onions, and curry sauce ingredients.
8 – Remove the ribs from the oven and turn over so the tops are now in the pan juices. Cover and allow to rest for 10 minutes.
9 – Transfer the ribs to a cutting board and cut each strip in between the bone. Cover while making the sauce.
10 – In a skillet over medium-high heat, add the olive oil and 2 tablespoons of the butter. Add the onion and the squash and season with a bit of salt and pepper. Sauté until al dente.
11 – While vegetables are cooking, mix the coconut milk, tamari, and brown sugar together and set aside.
12 – Remove vegetables from the pan and transfer to a plate. Add the remaining 2 tablespoons of butter to the pan, along with the chopped garlic and red pepper flakes. Give a quick sauté before adding the lemon zest and curry powder. Stir and sauté for a couple of minutes.
13 – Stir in the coconut milk mixture and bring to a light boil.
14 – Whisk in the lemon juice and return the vegetables to the skillet and stir to coat.
15 – Nestle the cut short ribs into the skillet and heat for about 3 to 4 minutes.
REMOVE FROM THE HEAT, GARNISH WITH FRESH CHOPPED HERBS, AND SERVE. SO GOOD!!!
https://wildideabuffalo.com/blogs/recipes/curried-short-ribs

Appetizer of the Week – TOMATO, CHIVE AND MANGO SALSA

October 28, 2023 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes friendly, Diabetes Self Management, Diabetic Gourmet Magazine | Leave a comment
Tags: Appetizer of the Week, Appetizers, Chives, Cooking, Diabetes, Diabetic Gourmet, Food, Ground Black Pepper, Lemon juice, Lemon Zest, Mango, Oregano Leaves, recipes, salsa, Sea salt, TOMATO CHIVE AND MANGO SALSA, Tomatoes

This week’s Appetizer of the Week is a TOMATO, CHIVE AND MANGO SALSA to pass along. To make this recipe you’ll be needing Mango, Tomatoes, Chives, Lemon Juice, Lemon Zest, Oregano Leaves, Sea Salt, and Ground Black Pepper. There’s 31 calories and 7 carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2023! https://diabeticgourmet.com/

TOMATO, CHIVE AND MANGO SALSA
Recipe for Tomato, Chive and Mango Salsa from our Fruit recipe section.

Ingredients

1 cup fresh mango, diced
1-1/2 cups ripe tomatoes, diced
2 tablespoons fresh chives, minced
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon fresh oregano leaves, minced
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper

Directions

1 – Combine all ingredients in a large bowl and stir.
2 – Serve or cover and refrigerate until needed.

Recipe Yield: Yield: 3 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 31
Sodium: 121 milligrams
Protein: 1 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipes/tomato-chive-and-mango-salsa

“Meatless Monday” Recipe of the Week – Eggplant “Steak” with Blue Cheese Cream

September 25, 2023 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: baking, Blue cheese, Cooking, CooksRecipes, Eggplant, Eggplant "Steak" with Blue Cheese Cream, Food, Heavy Cream, mushrooms, Onion, Polenta, Portabella Mushrooms, recipes, Sea salt, Spices, Vegetarian, Wisconsin Blue Cheese Cream

This week’s “Meatless Monday” Recipe of the Week is an Eggplant “Steak” with Blue Cheese Cream. Some of the ingredients you’ll be needing are Eggplant, Portabella Mushrooms, Sea Salt, Onion, Heavy Cream, Polenta, Spices, and more! Also included is a recipe for Wisconsin Blue Cheese Cream. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

Eggplant “Steak” with Blue Cheese Cream

Eggplant “Steak” with Blue Cheese Cream
Eggplant ‘steak’ is topped with a savory portabella mushroom ‘paste’ and cap, and served with a tangy blue cheese cream.

Recipe Ingredients:
8 slices (1/2 inch thick, 4 inches wide) eggplant, peeled
4 portabella mushrooms, stems removed and reserved
6 tablespoons basil oil
Kosher or sea salt and freshly ground black pepper, to taste
4 teaspoons finely chopped onion
1 clove garlic, mashed and chopped
1 tablespoon finely chopped mushrooms
1/2 cup heavy cream
Kosher or sea salt and freshly ground pepper to taste
Nutmeg to taste

Polenta, flavored with marjoram for accompaniment

Wisconsin Blue Cheese Cream:
1 cup vegetable stock
1 cup heavy cream
1/2 cup (2 ounces) blue cheese, crumbled

Cooking Directions:
1 – Lightly brush eggplant slices and mushroom caps with basil oil; season with salt and pepper. Bake in a preheated oven at 400°F (205°C) for 20 minutes, turning over at halfway point; set aside to cool.
2 – Meanwhile, in a sauté pan, heat remaining basil oil. Add onions and garlic; cook until translucent.
3 – Chop the reserved mushroom stems; add to pan with 1 tablespoon chopped mushrooms. Cook for 10 minutes over medium heat, or until no moisture remains.
4 – Add cream; reduce mixture to a light mushroom paste, or until a creamy mushroom mixture remains. Season with salt, pepper and nutmeg.
5 – To assemble, layer four (4-inch) molds, first with 1 slice eggplant then with 1/2 inch of mushroom mixture. Repeat layer; top each mold with 1 mushroom cap.
6 – Reheat in oven.
7 – Serve with marjoram-flavored polenta; pour Wisconsin Blue Cheese Cream around each plate.
8 – For Wisconsin Blue Cheese Cream: Bring stock to a boil; reduce to 1/2 cup. Add cream; reduce to a total volume of 1 cup. Add blue cheese; season with salt and pepper to taste.
Makes 4 servings.
https://www.cooksrecipes.com/mless/eggplant_steak_with_blue_cheese_recipe.html

Kitchen Hint of the Day!

September 24, 2023 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: baking, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, recipes, Roasting, Salads, Sea salt

When seasoning a salad, use coarse sea salt mixed with a little olive oil. It will stay crunchy when combined with the vinaigrette.

Wild Idea Buffalo Recipe of the Week – 5 SPICE BBQ BUFFALO RIBS

December 7, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: 5 SPICE BBQ BUFFALO RIBS, baking, Buffalo Broth, Buffalo Short Ribs, carrots, Chinese Five Spice, Cooking, Food, Garlic Powder, ground ginger, Onion Powder, recipes, Roasting, Sea salt, Tomato paste, Vegetables, Wild Idea Buffalo Recipe of the Week

This week’s Wild Idea Buffalo Recipe of the Week is 5 SPICE BBQ BUFFALO RIBS. Included are recipes for the Ribs, Roasted Carrots and Onions, and the BBQ Sauce. To make this recipe some of the Ingredients you’ll be needing are Buffalo Short Ribs, Chinese Five Spice, Ground Ginger, Garlic Powder, Onion Powder, Sea Salt, Buffalo Broth, Carrots, Tomato Paste and much more! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

5 SPICE BBQ BUFFALO RIBS
AUTHOR:
Jill O’Brien

This recipe was inspired by Dr. Mark Hyman. I stayed true to the seasonings but modified the technique from baking to braising, as it has been my experience that baking true 100% grass-fed/grass-finished meats does not work. Braising is required to break down the connective tissues for a fall-off-the-bone tenderness. The results were delicious! This recipe may look long and complicated, but it is super easy! You can find Dr. Hyman’s recipe here. Note: If using Back Ribs, reduce cooking time to one hour.

INGREDIENTS

INGREDIENTS FOR RIBS:
3 – pounds Buffalo Short Ribs or 2 packages Back Ribs
1½ – teaspoons Chinese Five Spice
¾ – teaspoon ground ginger
1½ – teaspoons garlic powder
1½ – teaspoons onion powder
½ – teaspoon sea salt
2 – cups Buffalo Broth or organic beef or chicken broth, heated

INGREDIENTS FOR ROASTED CARROTS & ONIONS:
8 – carrots, peeled and split lengthwise
2 – onions, peeled and cut into wedges
olive oil
salt and pepper

INGREDIENTS FOR BBQ SAUCE:
½ – cup unsweetened, unsalted tomato paste
¼ – teaspoon all-natural liquid smoke (optional)
1 – teaspoon Chinese 5 Spice
½ – teaspoon garlic powder
½ – teaspoon onion powder
2 – tablespoons coconut aminos or tamari
2 – tablespoons apple cider vinegar
½ to 1 cup reserved braising liquid

DIRECTIONS
5 SPICE BBQ BUFFALO RIBS
1 – Rinse the ribs and pat them dry. Place the ribs in a pan, spacing them apart.
2 – Combine all of the rib spices in a bowl.
3 – Rub all the spices into the meat. Cover and allow the ribs to rest for 1 to 2 hours at room temperature.
4 – Preheat the oven to 350°.
5 – Bake the ribs, uncovered, for 15 minutes.
6 – Add the hot broth and cover with foil. Continue to cook/braise for 1½ hours. Check meat for tenderness; if it is not to your desired tenderness, continue to braise for another 20 minutes or until preferred tenderness is reached.
7 – Place the carrots and onions on a baking sheet, drizzle generously with olive oil, and season with salt and pepper, tossing to coat. Add the pan to the oven after the ribs have cooked for 1 hour and 15 minutes.
8 – While the ribs and vegetables are cooking, mix all of the BBQ sauce ingredients together.
9 – Remove the braised ribs and roasted vegetables from the oven and transfer the ribs to the baking sheet with the roasted vegetables.
10 – Drain juices from the braising pan and add ½ to 1 cup of the reserved pan juices to the sauce.
11 – Turn the oven to broil and place a rack on second shelf from the top.
12 – Mop the ribs with the sauce and place in the oven. Broil until the sauce starts to bubble a bit, about 4 minutes. Turn the ribs and repeat mopping and broiling.
REMOVE FROM THE OVEN AND SERVE. YOU WILL LOVE THIS!

Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/5-spice-buffalo-ribs

Wild Idea Buffalo Recipe of the Week – PALEO BUFFALO SLIDERS (AIP FRIENDLY)

November 30, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: baking, Black pepper, Cooking, Food, Garlic Powder, Grilling, Ground Sage, Marjoram, Olive oil, PALEO BUFFALO SLIDERS, recipes, Sea salt, Wild Idea Buffalo Recipe of the Week, Wild Idea Ground Bison Meat

This week’s Wild Idea Buffalo Recipe of the Week is PALEO BUFFALO SLIDERS (AIP FRIENDLY). Included are recipe for the Sliders and the Buns. To make the Sliders you’ll be needing Wild Idea Ground Bison Meat, Olive Oil, Sea Salt, Black Pepper, Ground Sage, Marjoram, and Garlic Powder. For the Buns you”ll be needing Bob’s Red Mill Tapioca Flour, Olive Oil, Full Fat Coconut Milk, Large Eggs, Sea Salt, Black Pepper, and Oregano. Sounds Delicious! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

PALEO BUFFALO SLIDERS (AIP FRIENDLY)
Shared by Jelena Louie

Here’s a rather unusual recipe. It is Paleo and AIP friendly. I am suffering from different food allergies and intolerances, and have had to come up with a lot of recipes that are grain-free, dairy-free, and don’t use nightshades, legumes, or seed & vegetable oils.
I’m thinking that there might be more people out there who are struggling with their diet trying to find something that wouldn’t aggravate their health issues. I hope this will give them hope that they can still have a proper bison burger without suffering for days after eating it.

Ingredients:

For sliders:

1 lb Wild Idea Ground Bison Meat
1 Tbsp olive oil
1/4 tsp sea salt
1/8 tsp black pepper
1/2 tsp ground sage
1/4 tsp marjoram
1/4 tsp garlic powder

For buns:

2 1/2 cups Bob’s Red Mill tapioca flour
1/4 cup olive oil
2/3 cup full fat coconut milk
2 large eggs (room temperature)
1/2 tsp sea salt
1/4 tsp black pepper
1 Tbsp oregano

Accompaniments:
Lettuce leaves, onions, pickles, paleo mayonnaise

Preparation:

For sliders:
1 – Mix all the ingredients together in a bowl, and form small patties (makes approximately 8). Place patties on a plate and cover with plastic wrap. Refrigerate for a minimum of 6 hours to allow the flavors to blend. When ready to cook, grill on a grill or stove top in a cast iron skillet.

For buns:
1 – Preheat oven to 375 degrees F with the rack placed in the middle. In a bowl, combine tapioca flour, salt, pepper, and oregano whisking to combine well. In a small pot, heat coconut milk and olive oil until scalding and turn off the heat. Slowly incorporate tapioca flour mix into the pot all the while stirring with a wooden spoon. At this point, your dough will be very dry and lumpy.

2 – Wait for a few minutes for the dough to cool down, then add eggs, one at a time, breaking up the eggs with the wooden spoon and incorporating them into the dough. Mix until just incorporated, then turn out onto a clean surface and knead with hands moistened with either cold water or oil (the dough is rather sticky). Do not over-mix.

3 – Using wet or oiled hands, pinch off approximately 8 equal pieces of dough, rolling them into balls and flattening slightly. Place the dough patties on a parchment covered cookie sheet, approximately an inch apart as they will rise some during baking time.

4 – Bake at 375 degrees for 20 minutes, then lower heat to 325 degrees, and bake another 15-20 minutes. Take out of the oven and cool in the pan for 2-3 minutes.

5 – To assemble, cut buns in half and spread a bit of paleo mayonnaise on both sides. Layer lettuce, onion, pickles, and grilled bison patties on one half of each bun, and top with the second half of the bun. Enjoy!

6 – These sliders are great served with sweet potato fries, coleslaw, or grated carrot charoset (type of middle-eastern sweet and savory dish). If you’re not following a paleo diet, feel free to use full fat cow’s milk instead of coconut milk, and add approximately 1 cup grated Parmesan cheese into the bun dough for an extra special treat.

Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/paleo-buffalo-sliders-aip-friendly

Wild Idea Buffalo Recipe of the Week – CURRIED SHORT RIBS

November 16, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: Apple Cider, baking, Braising, Cooking, CURRIED SHORT RIBS, Curry, Curry Powder, Food, ground ginger, recipes, Roasting, Sea salt, Vegetables, Wild Idea Buffalo Recipe of the Week, Wild Idea Buffalo Short Ribs

This week’s Wild Idea Buffalo Recipe of the Week is CURRIED SHORT RIBS. Included are recipes for the Short Ribs, Vegetables and Curry. To make this week’s recipe you’ll be needing Wild Idea Buffalo Short Ribs, Curry Powder, Ground Ginger, Sea Salt, Apple Cider, Vegetables, and Curry. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

CURRIED SHORT RIBS
This recipe is perfect for when you want a great meal but have limited time. The aromatic flavors will bring the curious to the kitchen. Note: If using Back Ribs, reduce cooking time to one hour.

INGREDIENTS
INGREDIENTS FOR RIBS:
2.5 – pounds Buffalo Short Ribs or 2 packages Back Ribs
2 – teaspoons curry powder
1 – teaspoon ground ginger
½ – teaspoon sea salt
2 – cups apple cider, heated

INGREDIENTS FOR VEGETABLES & CURRY:
½ – tablespoon olive oil
4 – tablespoons unsalted butter
1 – onion, peeled and chopped
½ – butternut squash, peeled & cubed
salt and pepper
1 – can coconut milk
1 – tablespoon tamari
2 – teaspoons brown sugar
2 – cloves garlic, chopped
2 – teaspoons red pepper flakes
zest and juice of one lemon, separated
2 – teaspoons curry powder
fresh cilantro or basil, chopped

DIRECTIONS
CURRIED SHORT RIBS
1 – Rinse the ribs under cold water and pat dry. Place the ribs a pan, spacing them apart.
2 – Mix curry powder, ginger, and salt together.
3 – Rub the spice mixture into the meat. Cover and allow the ribs to rest for 1 to 2 hours at room temperature.
4 – Preheat the oven to 350°.
5 – Bake the ribs, uncovered, for 15 minutes.
6 – Add the hot cider and cover with foil. Braise for 1½ hours. Check meat for tenderness. If not done to desired consistency, continue to braise for another 20 minutes or until preferred tenderness is reached.
7 – While the ribs are braising, prep the squash, onions, and curry sauce ingredients.
8 – Remove the ribs from the oven and turn over so the tops are now in the pan juices. Cover and allow to rest for 10 minutes.
9 – Transfer the ribs to a cutting board and cut each strip in between the bone. Cover while making the sauce.
10 – In a skillet over medium-high heat, add the olive oil and 2 tablespoons of the butter. Add the onion and the squash and season with a bit of salt and pepper. Sauté until al dente.
11 – While vegetables are cooking, mix the coconut milk, tamari, and brown sugar together and set aside.
12 – Remove vegetables from the pan and transfer to a plate. Add the remaining 2 tablespoons of butter to the pan, along with the chopped garlic and red pepper flakes. Give a quick sauté before adding the lemon zest and curry powder. Stir and sauté for a couple of minutes.
13 – Stir in the coconut milk mixture and bring to a light boil.
14 – Whisk in the lemon juice and return the vegetables to the skillet and stir to coat.
15 – Nestle the cut short ribs into the skillet and heat for about 3 to 4 minutes.
REMOVE FROM THE HEAT, GARNISH WITH FRESH CHOPPED HERBS, AND SERVE. SO GOOD!!!

Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/curried-short-ribs

Wild idea Buffalo Recipe of the Week – 5 SPICE BBQ BUFFALO RIBS

November 9, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: 5 SPICE BBQ BUFFALO RIBS, baking, Buffalo Broth, Chinese Five Spice, Cooking, Food, Garlic Powder, ground ginger, Onion Powder, Onions and BBQ Sauce, recipes, Roasted Carrots, Roasting, Sea salt, Wild Idea Buffalo Recipe of the Week, Wild Idea Buffalo Short Ribs

This week’s Wild idea Buffalo Recipe of the Week is a 5 SPICE BBQ BUFFALO RIBS. Included is the recipe for the Ribs and also for the Roasted Carrots and Onions and the BBQ Sauce. To make the Ribs you’ll be needing Wild Idea Buffalo Short Ribs, Chinese Five Spice, Ground Ginger, Garlic Powder, Onion Powder, Sea Salt, and Buffalo Broth. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

5 SPICE BBQ BUFFALO RIBS
This recipe was inspired by Dr. Mark Hyman. I stayed true to the seasonings but modified the technique from baking to braising, as it has been my experience that baking true 100% grass-fed/grass-finished meats does not work. Braising is required to break down the connective tissues for a fall-off-the-bone tenderness. The results were delicious! This recipe may look long and complicated, but it is super easy! You can find Dr. Hyman’s recipe here. Note: If using Back Ribs, reduce cooking time to one hour.

Ingredients for Ribs:

3 – pounds Buffalo Short Ribs or 2 packages Back Ribs
1½ – teaspoons Chinese Five Spice
¾ – teaspoon ground ginger
1½ – teaspoons garlic powder
1½ – teaspoons onion powder
½ – teaspoon sea salt
2 – cups Buffalo Broth or organic beef or chicken broth, heated

Ingredients for Roasted Carrots & Onions:
8 – carrots, peeled and split lengthwise
2 – onions, peeled and cut into wedges
olive oil
salt and pepper

Ingredients for BBQ Sauce:
½ – cup unsweetened, unsalted tomato paste
¼ – teaspoon all-natural liquid smoke (optional)
1 – teaspoon Chinese 5 Spice
½ – teaspoon garlic powder
½ – teaspoon onion powder
2 – tablespoons coconut aminos or tamari
2 – tablespoons apple cider vinegar
½ to 1 cup reserved braising liquid

Preparation:

1 – Rinse the ribs and pat them dry. Place the ribs in a pan, spacing them apart.
2 – Combine all of the rib spices in a bowl.
3 – Rub all the spices into the meat. Cover and allow the ribs to rest for 1 to 2 hours at room temperature.
4 – Preheat the oven to 350°.
5 – Bake the ribs, uncovered, for 15 minutes.
6 – Add the hot broth and cover with foil. Continue to cook/braise for 1½ hours. Check meat for tenderness; if it is not to your desired tenderness, continue to braise for another 20 minutes or until preferred tenderness is reached.
7 – Place the carrots and onions on a baking sheet, drizzle generously with olive oil, and season with salt and pepper, tossing to coat. Add the pan to the oven after the ribs have cooked for 1 hour and 15 minutes.
8 – While the ribs and vegetables are cooking, mix all of the BBQ sauce ingredients together.
9 – Remove the braised ribs and roasted vegetables from the oven and transfer the ribs to the baking sheet with the roasted vegetables.
10 – Drain juices from the braising pan and add ½ to 1 cup of the reserved pan juices to the sauce.
11 – Turn the oven to broil and place a rack on second shelf from the top.
12 – Mop the ribs with the sauce and place in the oven. Broil until the sauce starts to bubble a bit, about 4 minutes. Turn the ribs and repeat mopping and broiling.
13 – Remove from the oven and serve. You will love this!
Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/5-spice-buffalo-ribs