Gluten-Free Kosher (Meat)
This is an easy to cook, delicious use of chicken wings that’s both sweet and a little spicy.
Ingredients:
- 4 Pounds Pastured Raised Chicken Wings (from Grow and Behold)
Category: meat
Curried Chicken Loaf (Gluten Free)
This is gluten free.
Ingredients:
- 2 pounds ground chicken breast (from Grow and Behold)
- 2 raw eggs
- 1 diced large onion
- ¾ cup almond flour
- 2 teaspoons curry powder
- 1.5 Tablespoons ground turmeric
- 1.5 Tablespoons ground cumin
- 1.5 Tablespoons garam masala
Braised Brisket
Extremely modified recipe originally from NYTimes recipe ‘Braised Brisket with Plums, Star Anise and Port‘. This is a multi-day recipe: prepare on night 1, cook on day 2, eat on day 3.
Ingredients:
- 1 brisket box (4-6 pounds), pasture raised, 2nd cut (see grow and behold meats) Continue reading “Braised Brisket”
Kosher Three Bean Beef Chili Recipe
Gluten Free
Here is a traditional three bean chili recipe:
Ingredients:
- 2 pounds lean ground kosher grass fed beef
- 1 green or red bell pepper, seeded and diced Continue reading “Kosher Three Bean Beef Chili Recipe”
Braised Beef Short Ribs
Gluten Free
This is an intriguing recipe that allows the flavor of the ribs to be exposed, with a fall off the bone tenderness, without the typical overly sweet sauce concoction that most rib recipes call for.
Ingredients
- 4 ½ to 6 Pounds Grass Fed Short Ribs
Chorizo and Sauerkraut
We made this for Shabbat dinner and it was wonderful:
Ingredients
- 2 pounds (2 packagew) of gluten free Spicy Chorizo, cut in ½ inch pieces (we recommend buying it from Grow and Behold)
- 1 large onion diced
- 5 Tbsp Canola Oil Continue reading “Chorizo and Sauerkraut”
Spiced Chicken
Heard about this on NPR’s Fresh Air. Here is the original recipe is Ruth Reichl’s on the Seattle Times website; I found it too confusing, so I’ve restructured it for my cooking style: Continue reading “Spiced Chicken”
African Chicken Peanut Stew
Gluten Free
Ingredients
- 2-3 pounds kosher, pastured chicken legs, thighs and/or wings, or a whole chicken, or whatever chicken parts you have.
- 3 Tbsp vegetable oil Continue reading “African Chicken Peanut Stew”
Beyond Kosher: Eating Chickens
We attended Hazon‘s (New Jewish Food Movement) food conference at Walker Ranch in Petaluma, CA last week and I’ve been greatly affected by the discussion of “beyond kosher,” is it “fit to eat?” Rabbi Marc Soloway started the session by exclaiming that the rabbinic tradition had never imagined what our agricultural food production of the last 50 years would look like. Continue reading “Beyond Kosher: Eating Chickens”
Garlic Chicken
Ingredients:
- 4 Tablespoons vegetable oil
- 4 Chicken breast Halves (about 6 ounces each) cut into less than 1 inch cubes Continue reading “Garlic Chicken”