Only in SA

Chocolate Chili ( my favorite chili )

Prep 20 min | Cook 2-3 hours | Serves 6-8

Ingredients:
2 tablespoons coconut oil
2 medium onions, diced (about 2 cups)
4 cloves garlic, minced (about 4 teaspoons)
2 pounds ground beef
1 teaspoon dried oregano leaves
2 tablespoons chili powder
2 tablespoons ground cumin
1 1/2 tablespoons unsweetened cocoa
1 teaspoon ground allspice
1 teaspoon salt
1 can (6 ounces) tomato paste
1 can (14.5 ounces) fire-roasted, chopped tomatoes
1 can (14.5 ounces) beef broth
1 cup water

Directions:

1. Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.

2. In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.

3. Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours. Do not skimp on the simmer! Serve in deep bowls with big spoons.

Variations:
Try a meat combo by mixing ground beef with ground turkey, pork, or bison.
Make a double batch and freeze half so you have chili-on-demand.
Top with sliced olives, diced onions, and/or avocado slices.

Crazy Good Coffee Pot Roast

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• 1 5-6 lb beef roast (I used a chuck roast)
• 1 large onion, sliced thin
• 8 garlic cloves, peeled and smashed
• sea salt, pepper, marjoram
• 1/2 cup (or so) strong brewed coffee
• 2 tbsp. balsamic vinegar

1.  Slice your onion and smash your garlic.  Place in the bottom of your crockpot.

2.  Generously (but not too generously) sprinkle your roast with salt, pepper and marjoram.  Be sure to rub the spices into the meat on both sides.  Place roast on top of onions and garlic.

3.  Brew your coffee and pour over the top of roast.  Add vinegar as well.

4.  Cook on low for 10 hours or so.  I cooked it on low all night and then switched it to warm all day long (until dinner time).

Cilantro-Lime Vinaigrette

Ingredients 

• 2 tablespoons fresh lime juice
• 1 garlic clove, minced
• 1/2 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground coriander
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh cilantro

Stir all ingredients together.

Lemon Dill Pesto( great for Seafood)

gluten-free | dairy-free | sugar-free | vegan | egg-free | soy-free

recipe type: Condiment

serves: 1 cup

Ingredients

• 1 bunch / handful fresh dill, roughly chopped
• ¼ cup walnuts
• 1 garlic clove
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• ¼ – ½ cup oil
• Salt & pepper to taste

Instructions

1. Add the walnuts and garlic to a food processor and pulse until you have a sandy texture, about 5 pulses.
2. Add the dill, lemon juice and zest, and the salt and pepper. Turn the food processor on, removing the pusher. Slowly pour the oil through the open hole in the lid until you have the consistency you’re looking for.

Herbed Turkey Burgers with Zucchini Buns

serves: 2

Ingredients

• 8 – 10 oz ground organic, lean turkey meat
• 2 tablespoons fresh oregano, chopped
• 2 garlic cloves, minced
• 4 thick slices of zucchini (or eggplant, summer squash, etc.)
• Olive oil spray
• Salt & pepper to taste
• Toppings: sliced tomato, avocado, cheese, ketchup, mustard, mayo, hot sauce, etc.

Instructions

1. In a large bowl, combine the turkey meat, oregano and garlic cloves, and mix with your hands until fully combined. Form into two patties and set aside.
2. Heat a grill pan (or outdoor grill) to medium high heat.
3. Spray the zucchini on both sides and sprinkle with salt and pepper.
4. Add the zucchini to the grill pan, cooking 2 – 3 minutes per side until you have nice grill marks and the zucchini still holds its shape.
5. Add the turkey burgers to the grill, cooking 3 – 5 minutes per side, until cooked.
6. Serve between zucchini slices and add your preferred toppings.
7. Enjoy!

Notes

gluten-free | dairy-free | sugar-free | egg-free | nut-free | soy-free

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DUAL CONTACT GRILLING TIMES

VEGETABLES	DUAL CONTACT GRILLING TIMES
ASPARAGUS	Marinate if desired. Grill for 2 - 4 minutes.
BELL PEPPERS	Halve peppers, remove seeds and membranes. Marinate if desired. Grill for 4 - 5 minutes.
EGGPLANT	Slice 1/2 to 1" thick. Grill for 4 - 5 minutes.
LEEKS	Rinse thoroughly and slice. Rinse again to remove any dirt of sand between layers and dry with paper towel. Grill for 2 - 3 minutes.
MUSHROOMS	Remove stems and grill whole, or slice 1/2" thick. Grill for 2 - 4 minutes.
NEW POTATOES	Scrub well and slice in half. You can precook these in the microwave for 3 - 4 minutes or in boiling salted water for 6 - 8 minutes. Grill for 5 - 6 minutes until browned and tender.
POTATO SLICES	Scrub well and slice 1/2" thick. You can precook these in the microwave for 3 - 4 minutes or in boiling salted water for 8 - 10 minutes. Grill for 7 - 10 minutes until browned and tender.
SUMMER SQUASH AND ZUCCHINI	Cut into 1/2 - 1" thick slices. Marinate if desired. Grill for 3 - 4 minutes.
TOMATOES	Cut into 1" thick slices. Grill for 1 - 2 minutes until tender.

MEAT	DUAL CONTACT GRILLING TIMES
BONELESS STEAK	Marinate if desired. Steak should be 1/2 - 1" thick. Grill for 4 - 7 minutes for medium rare, 6 - 9 minutes for medium.
CHICKEN BREASTS	Use only boneless products. Chicken breasts can be cooked as is, or pounded for quicker cooking time. Grill until thoroughly done, about 4 - 6 minutes.
FISH FILLETS	Cook until fillets flake easily when tested with a fork. Grill for 2 - 3 minutes per 1/2" of thickness.
FISH STEAKS	Tuna, salmon, halibut, swordfish steaks should be 1/2 - 1" thick. Marinate before cooking if desired. Grill for 2 - 3 minutes for each 1/2" thickness.
GROUND BEEF PATTIES	Patties should be 1/2 - 3/4" thick. Grill until thoroughly cooked. Cook for 5 - 8 minutes.
HAM STEAK	Precooked ham steaks should be grilled until heated through, 3 - 5 minutes.
HOTDOGS AND SAUSAGES	For precooked products, cook until heated through, 2 - 3 minutes. For raw products, first precook in skillet until almost done, then finish cooking on grill 4 - 6 minutes until thoroughly cooked.
LAMB CHOPS	Chops should be boneless, 1/2 - 1" thick. Grill for 6 - 8 minutes.
PORK CHOPS	Use only boneless products, 1/2 - 3/4" thick. Grill until only slightly pink in center, about 6 - 8 minutes.
PORK TENDERLOIN	Cut boneless tenderloin in half lengthwise. Cook for 6 - 9 minutes.
SHRIMP	Grill until shrimp turn pink and are springy to the touch. Cook for 2-1/2 - 4 minutes.