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CallaFirestormBW -> RE: The CollarMe "Biggest Loser" Gang WANTS YOU!!1! (2/10/2010 12:33:47 PM)
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ORIGINAL: VirginPotty
Page 3?????? C'mon guys, I just KNOW you're working out hard & creating hot, healthy dishes so SHARE!!!!!!!
Darn the luck the gym is closed again today[&o]
If it's a dry snow I'll go out walking after work.[image]http://smileys.smileycentral.com/cat/28/28_4_8.gif[/image]
Depends on what you consider "healthy". I'm on a paleo kick, which works for me, so I was experimenting this weekend and added two amazingly easy new soups, a super-easy crockpot stew, and a new dried-pepper-varietal chili to my repertoire. So here's to sharing.
Wild Boar Stew
1 lb wild boar stew meat (or boar flank, cut in stew-sized pieces)
3 carrots
2 kohlrabi
2 butternut squash knobs, seeds removed (save the solid top portion -- we'll use them in a later recipe)
1 yellow onion
5 cups water
2 cups red wine
2 teaspoons dried thyme
2 teaspoons dried basil
1 teaspoon ground cinnamon
1/4 teaspoon red pepper (optional)
1/2 teaspoon black pepper
1/4 teaspoon ground coriander
salt to taste
Add all ingredients to slow cooker. Simmer for 10 hours on low heat.
Califlower-Leek Soup (Replaces potato-leek soup)
1 large head cauliflower (I really like the varietal called "Cheddar")
2 large leeks
3 stalks fresh dill, finely chopped
7 cups chicken stock
1 cup white or rose wine (can replace with another cup chicken stock if you don't want the wine)
2 teaspoons dried sage
Salt to taste
Up to 4 oz fresh chevre (optional)
Chop cauliflower into florets. Carefully wash leeks to remove all sand, then slice into 1/4 inch slices. Add chicken stock and simmer on low heat for 4 hours. Puree. Add dill and sage, and simmer for another 4 hours to reduce.
If you want to make this "creamy", once it's done cooking, you can add up to 4 oz of chevre, stirred into the final soup. I thought it was pretty good both ways, but decided, in the end, to leave it without the cheese.
Golden Root Soup
(Ok, this one is really high meat, so if you're avoiding meat or fat, this isn't the soup to make)
1/2 lb bacon ends, finely chopped
1 large onion, chopped
2 butternut squash solid tops (see, told you we'd use them!), split and cut into large chunks
3 carrots, cut into large chunks
2 sweet potatoes, peeled and cut into large chunks (sensing a theme here???)
1 lb spicy italian-style sausage links (I used locally-made boar and venison sausage), casings removed
4 cups hazelnut milk
3 cups unsweetened coconut beverage (not coconut milk -- this stuff)
2 teaspoons turmeric
1/2 teaspoon red pepper
1/2 teaspoon cinnamon
1/2 teaspoon cumin
Salt to taste (I didn't add any, because the bacon and sausage added plenty for my tastes)
Saute bacon and onions until onion is translucent. Add to crockpot with squash, carrots, and sweet potato. Add hazelnut milk and coconut beverage. Simmer for 4 hours on low heat. After 4 hours, add sausage links, whole. Do not break up or crumble... just lay them on top of the soup.
After 8 hours, gently remove sausage and set aside. Puree soup into a nice, creamy liquid. Slice sausage links into slices and return to soup. Serve hot.
4-Pepper Chili
Really easy, and super tasty. You can vary the heat by adding more green chili, by choosing hotter pepper varietals, or by adding a 5th pepper (habanero, jalepeno, or basic red pepper come to mind).
This recipe has no beans and no grains, so it depends on low heat and a long cooking time to evoke all the flavor. The "chili" grind is a coarser grind, and shouldn't be pre-cooked, as it will leave tough 'strands' of meat in your chili. Without pre-cooking, it just falls apart and makes a great texture.
2 lbs wild boar, ground for chili (pork works, if you can get good, lean, naturally-raised, not grain-fed pork)
1.5 lb tomatoes, peeled and pureed
2 cups beef stock
1 cup red wine
3 cloves garlic
2 large onions, chopped
1 dried poblano chili pepper
1 dried chipotle pepper
2 dried ancho peppers
1 dried hatch green chile
1/4 cup dried currants
1 tablespoon cumin
1/2 teaspoon oregano
Salt to taste
Grind chilis with a mortar and pestle until powdered, or crush with the back of a spoon against a wooden cutting board for coarser chunks of pepper in your chili (I crush mine, because I like to taste the pepper varietals, but you can also use a coffee grinder for this, or buy the chilis already ground. Our local producer has them both ways, but I prefer to grind my own).
In crockpot, combine remaining ingredients. Add ground chilis and simmer for 10-12 hours on low heat (This recipe doesn't pre-brown the meat).
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