Week of 14AUG2016
 



Grocery List

Canned and Jar Goods

☐ ¾ cup beef stock
☐ 5/6 cup coconut milk
☐ 1 can tomato paste (~ 6oz)
☐ 2 tbsp. tomato paste

Dairy

☐ 1/4 cup butter, melted
☐ butter

Frozen Foods

☐ 1 bag of frozen peas, thawed (~16oz)

Home and Garden

☐ skewers

Meat

☐ 6 slices bacon
☐ 2 lbs. beef brisket
☐ 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
☐ 2 lbs ground beef (preferably grass-fed)

Miscellaneous

☐ 1 Tbsp butter plus more for the pan
☐ 1/2 tablespoon coarse ground sea salt

Oils and Dressings

☐ ½ cup ketchup
☐ 4 1/2 tablespoons olive oil

Produce

☐ 1/2 cup minced fresh basil leaves
☐ 2 carrots, chopped
☐ 1 head cauliflower
☐ 1/2 tablespoon dried chervil (or parsley)
☐ 9 cloves garlic
☐ 1 Hass avocado, pitted and cut into chunks
☐ 1 lemon, juiced
☐ 2 tablespoons fresh lime juice
☐ 1 container (~8oz) of mushrooms, sliced
☐ 1 medium red onion, finely diced
☐ 1 medium yellow onion, chopped
☐ 1 onion
☐ 2 cups onion, diced
☐ 5 green onions, sliced
☐ white pepper
☐ 4 to 6 medium sweet potatoes
☐ 1 Tbsp fresh rosemary, chopped

Sauces and Condiments

☐ 4 tbsps balsamic vinegar
☐ 5 tbsps dijon mustard
☐ ½ cup honey
☐ 2 tbsp. Worcestershire sauce

Seafood

☐ 3 pounds fresh shrimp, peeled and deveined

Spices and Seasonings

☐ 1/4 teaspoon cayenne pepper
☐ coarse ground black pepper, to taste
☐ 1 tsp. liquid smoke (optional)
☐ salt to taste
☐ Coarse salt and ground pepper
☐ Sea salt and freshly ground black pepper
☐ sea salt and pepper
☐ 2 tsp fresh thyme



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Slow-Cooked Beef Brisket Recipe

Ingredients:

• 2 lbs. beef brisket
• 2 cups onion, diced
• 2 tbsp. tomato paste
• ¾ cup beef stock
• ½ cup honey
• 2 tbsp. Dijon mustard
• ½ cup ketchup
• 2 tbsp. balsamic vinegar
• 2 tbsp. Worcestershire sauce
• 1 tsp. liquid smoke (optional)
• Sea salt and freshly ground black pepper

Directions:

1. Brown the beef brisket on all sides in a skillet placed over a high heat and place in the slow cooker.

2. Cook the onion for one or two minutes over a medium heat in the same skillet.

3. Add all the remaining ingredients to the skillet, mix well, and heat up.

4. Drizzle the sauce over the brisket and cook on low for 8 hours.

5. Remove the brisket from the slow cooker. Pull the meat apart or slice against the grain. Don’t throw away the sauce left in the slow-cooker.

6. Pour the remaining sauce into a saucepan and cook until the sauce thickens up.

7. Serve the meat with the hot sauce.



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{Comfort Food} Shepherd's Pie

Prep Time: 60 mins | Cook Time: 20 mins | Makes: 8

Ingredients:

• 2 lbs ground beef (preferably grass-fed)
• 4 cloves garlic, minced
• 1 medium yellow onion, chopped
• 2 carrots, chopped
• 1 container (~8oz) of mushrooms, sliced
• 1 bag of frozen peas, thawed (~16oz)
• 1 can tomato paste (~ 6oz)
• 2 tbsp balsamic vinegar
• 1 Tbsp fresh rosemary, chopped
• 2 tsp fresh thyme
• 4 to 6 medium sweet potatoes
• ½ cup coconut milk
• 1 Tbsp butter plus more for the pan
• sea salt and pepper
• butter

Directions:

1. Preheat your oven to 350 F.

2. In a large skillet, brown the meat with the cloves of garlic in butter.

3. Once the meat is browned, remove it from the pan, and cook the onions, carrots and mushrooms until carrots are soft and onions are translucent.

4. Add the meat back to the pan, add the tomato paste, balsamic vinegar, rosemary, thyme and salt.

5. Cook until all of the excess liquid has cooked off.

6. Stir in the peas.

7. Pour the meat mixture into a large baking dish-- 9X13" works well.

8. Bake your sweet potatoes: place the sweet potatoes on a foiled lined baking sheet and bake until soft-- about 40 minutes depending on the size of your sweet potatoes. (You could also do this step while you are cooking the meat on the stove top).

9. Allow the potatoes to cool for a few minutes, then peel and place into a medium-sized bowl with coconut milk, butter, sea salt and pepper.

10. Mash the sweet potatoes into a paste, and spread on top of your meat mixture.

11. Bake the shepherd's pie for 15 to 20 minutes, or until the sides are bubbling and the center is hot.



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Basil Shrimp

Prep Time: 25 m | Cook Time: 5 m

Ingredients:

• 2 1/2 tablespoons olive oil
• 1/4 cup butter, melted
• 1 lemon, juiced
• 3 tablespoons Dijon mustard (such as Grey Poupon Country Mustard™)
• 1/2 cup minced fresh basil leaves
• 3 cloves garlic, minced
• salt to taste
• white pepper
• 3 pounds fresh shrimp, peeled and deveined
• skewers

Directions:

((I would consider marinating slightly less, as seafood will "cook" in citrus juice (a la ceviche) so you may end up with less firm shrimp flesh))

1. In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.

2. Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.

3. Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.



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Cayenne-Rubbed Chicken with Avocado Salsa

Prep Time: 10 min | Cook Time: 30 min | Difficulty: Easy

Ingredients:

• Coarse salt and ground pepper
• 1/4 teaspoon cayenne pepper
• 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
• 2 tablespoons olive oil
• 1 medium red onion, finely diced
• 2 tablespoons fresh lime juice
• 1 Hass avocado, pitted and cut into chunks

Directions:

In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.

In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.

Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.


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Baked Cauliflower Casserole

Makes: 8 cups

Ingredients:

• 1 head cauliflower
• 1 onion
• 2 cloves garlic
• 6 slices bacon
• 1/2 tablespoon dried chervil (or parsley)
• 1/2 tablespoon coarse ground sea salt
• coarse ground black pepper, to taste
• 1/3 cup full-fat canned organic coconut milk
• 5 green onions, sliced

Directions:

1. Preheat the oven to 350°F.

2. Add cauliflower, onion and garlic to a large pot filled with water. Bring to a boil over medium high heat until cauliflower is tender.

3. While cauliflower is going fry up 6 slices of bacon in a frying pan over medium heat. When done transfer between two paper towels, set aside.

4. Drain well (watch not to burn yourself on the steam) and mash the cauliflower, onion and garlic with a potato masher in the same pot. I left some cauliflower chunks to add some texture.

5. Add chervil, sea salt, black pepper, coconut milk and 4 slices of bacon, broken into bite size pieces, to the cauliflower mash and stir to combine well.

6. Pour the mixture into an 8x8 glass baking dish (or whatever size smaller baking dish you may own). Top with remaining 2 slices of bacon, broken into bite size pieces, and sliced green onion.

7. Bake uncovered for 30-35 minutes, until bubbling and starting to brown on top.

8. Let cool for 5 minutes and serve.

9. Enjoy! :)