How To Prepare Birria de Borrego

 

How To Prepare Birria de BorregoPreparing Birria de Borrego  can be considered a labor of love, as it takes more than three hours to prepare, and it is well worth it.

What is the difference between lamb and beef you may ask? Lamb tends to have less marbling than beef, and when you trim the fat around the edges after cooking, the meat ends up much leaner.

You ask what about the fat? Will to start, even though their are no studies that have linked saturated fat to heart disease or raising your cholesterol, you will be happy to know that how you prepare meat influences its healthiness. Grilling, broiling, and roasting, For example, meat that is grilled, broiled, or roasted tends to reduce fat, were as pan-frying will increase it.

Buying Your Lamb At Market

Organic standards help lower the risk of contaminated feed and organic lamb has higher nutrient quality. But to assure you are truly buying an organic raised animal, make sure that packaging say 100% grass-fed. However, remember that the word “organic” by itself does not guarantee a natural lifestyle for the lambs.

As long as a lamb is fed purely grass from a pasture it can have higher amounts of omega-3 fatty acids.

Birria de Borrego on a serving platterIn Australia, where lamb is eaten frequently by both children and adults, recent studies have shown lamb to rank among the top omega-3 foods in the daily diet.

Grass-fed lamb has shown to average around 25% more omega-3 than grain fed lamb, including as much as 49% more alpha-linolenic acid.

The World’s Healthiest Foods (WHF) website used their nutritional profile of grass-fed lamb, and found on average that 100% grass fed lamb’s meat to have 40 milligrams of omega-3 per one ounce of roasted lamb loin.

WHF says that’s 50% of omega-3 found in an ounce of baked cod or broiled tuna, and 67% of the amount found in one ounce of sesame seeds.

Our featured recipe is a locally grown 100% grass-fed Birria de Borrego or Roasted Lamb, and here is what you will need.

By the way, if the area were you live doesn’t raise lamb, check out these websites…

www.localharvest.org

www.eatwild.com

They can help you find small local farms in your area, and both sites are searchable by zip code.

Preparing Birria de Borrego

2 pounds lamb roast

Dried Anchos with description6 ancho chilies, dried

3 chilies Negron, dried

1 ½ cups water

4 garlic cloves, minced

1 teaspoon ground black pepper

1 tablespoon ground cinnamon

1 teaspoon oregano

2 bay leaves

¼ teaspoon thyme

2 teaspoons wine vinegar

2 tablespoons avocado oil

8 tortillas – Link here for homemade recipe

Salsa Verde – optional

Guacamole – optional

Place lamb roast in a large pot with tight lid. Add 1 ½ cups of water, garlic, pepper, cinnamon, oregano, thyme, vinegar and bay leaves to the pot.

Bring the pot of lamb to a boil. Once the lamb is boiling, lower the heat to a simmer and place the lid over the pot. Simmer for two hours until the lamb meat comes off the bone easily with a fork. Remove pot from heat.

Allow to cool some, then remove the lamb from the pot and place on a plate or cutting board. Shred the lamb with a fork and cut with a knife if necessary. Salt to taste and place shredded meat into a large pot.

Cut the stem off the chilies and slit them lengthwise. Remove the seeds and place the chilies in a small saucepan with two cups of water. Bring the chilies to a boil and boil for two minutes or until the chilies are tender. Remove chilies from the water and chop coarsely.

Birria de Borrego - plated

Add the chopped chilies to the lamb and mix thoroughly. Reheat the lamb before serving. Serve on tortillas with salsa or guacamole topped with cilantro. A great meal for your Cino de Mayo celebration this May 5th, 2016.

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Prosciutto Cotto and Lentils

Prosciutto Cotto and LentilsLentils have 18 grams of protein per serving, making them the third highest level of protein than any other plant food. Garbanzo beans and wheat berries both have 12 grams of protein per serving.

types of lentilsOut of all the varieties that are grown for consumption, the French Green Lentils are considered the most flavorful, having a delicate peppery taste.

They originated in Puy, France, though today they are also grown in Canada (highest production) Italy and the United States.

The French variety lentil hold their shape well while only taking about 30 to 40 minutes to cook.

On New Year’s Eve in Italy people eat “lenticchie stufate” or in a soup. Why? This is an old symbol of good luck in the Italian tradition, because of their round shape, which resembles coins. They say the more you eat, the more wealth that comes to you.

Our featured recipe contains French Green Lentils, and here is what you well need to prepare your own Prosciutto Cotto and Lentils.

diced vegetables for Prosciutto Cotto and Lentils

Real Whole Food Nutrition

2 medium stalks celery, diced

2 medium yellow carrots, diced

1 small sweet potato, peeled and diced

1 tablespoon minced garlic

1 small red onion chopped

1/2 cup tomato paste

4 1/2 cups broth, your choice beef – chicken – vegetable

3/4 pound prosciutto cotto – about 2 slices 1/2 inch cut, cut into 1/2 inch x 1/2 inch squares

3 tablespoons olive oil

3 tablespoons avocado oil

In a large soup pot over medium heat, add olive oil and minced garlic – sauté until fragrant.

adding vegetables to garlicNext add prepared onion – carrots and sweet potato and mix together.

adding lentils and tomato paste Next add rinsed lentils and mix in. Then add tomato paste and stir being sure ever lentil is coated.

adding brothAdd broth, place lid on pot and simmer 30 minutes or until lentils are cooked.

After 30 minutes there will be only about 1 cup or so of broth – drain and set aside – leave lentil mixture in soup pot.

warming avocado oil and pork fatIn a warm pan with avocado oil add some prosciutto fat with prepare prosciutto cotto and sauté in oil until meat is warmed.

We used refined high heat (to 550 degrees) avocado oil, which has no flavor, therefore not contaminating or changing the smoked flavor of the prosciutto cotto.

Remove meat and mix with lentil mixture.

Prosciutto Cotto and Lentils - close upSpoon Prosciutto Cotto and Lentils to a platter and serve.

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Red Kale Cannellini Beans and Chorizo Soup

Red Kale Cannellini Beans and Chorizo

When the suns behind the winter clouds and not able to warm your skin, the next best thing is Red Kale Cannellini Beans and Chorizo Soup.

The cannellini beans or white beans are also known as white Italian kidney beans. The skin of the white kidney beans are much thinner and more delicate than their red cousins. White beans also have a smooth, but slightly nutty tasting interior.

Concerned about your daily fiber in take? A half cup serving of cooked cannellini beans are a excellent source of dietary fiber, providing you with 7 grams of your 30 grams of fiber needed daily for good health.

Here is what you will need for this simple and nutritious Red Kale Cannellini Beans and Chorizo Soup.

Our ingredients are all organic grown and harvested and pasture fed meat.

red kale2 tablespoons avocado oil

12 ounces pork chorizo sausage, 1-inch slices

1 medium red onion, diced

3 gloves garlic, minced

1 medium purple carrot, diced

1 rib celery, diced

4 cups chicken stock

2 15 ounce cans cannellini beans, drained and rinsed

1 teaspoon Himalayan salt optional

4 cups red kale, stemmed and leaves torn

spooning from the sauce pot - Red Kale Cannellini Beans and ChorizoOver medium heat, add oil to a large sauce pot. Once heated add meat and brown. Next add onions, and garlic. Stir until garlic and onion is just browned about 1 minute.

Next add diced carrots and celery, and stir until you see the vegetables brighten in color, about 2 minutes. Next add chicken broth, beans and salt.

a large sauce pot of Red Kale Cannellini Beans and ChorizoBring to a boil, then lower heat to a simmer, and add kale, then stir in. Place lid on pot, and on simmer let soup cook another 5 minutes.

Red Kale Cannellini Beans and Chorizo - close upTo thicken the soup a little, as we did not use potatoes (their starch content will thicken soups), you can add some arrowroot starch. In a small glass add 1 tablespoon of starch and stir in a teaspoon of fresh water, and add when soup is boiling. When soup has thickened some, lower heat to a simmer. Add kale and stir in, then place lid on soup pot and let cook another 5 minutes.

Red Kale Cannellini Beans and Chorizo

According to Mangia Bene Pasta, the Cannellini beans are difficult to harvest when ripe and therefore are harvested in the fall when the pod is completely dry.  As a result, the beans are rarely eaten fresh.

In some parts of Italy, the beans are a popular accompaniment to tuna and pasta dishes containing poultry. In the United States, vegetarians often utilize the hearty beans as a fish or chicken substitute, due to its protein source (WiseGeek).

The dried beans double in size when soaked, so a few beans go a long way in a dish.  Cannellini beans are available in supermarkets in both dried and canned form. If cannellini beans are unavailable, great northern beans or navy beans can be used, though they are a much smaller bean.

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Garlic Thyme Chicken Thighs

Garlic Thyme Chicken ThighsGarlic has been used for many purposes other than food, throughout history.

  1. Homer mentions garlic in his famous Odyssey, saying that the deity Hermes, gave garlic to Odysseus as a protection against the goddess Circe‘s evil sorcery in which she turned men to swine.
  2. fresh grlic clovesDuring the Roman Empire garlic was a symbol of the common people, since no noble would debase himself by smelling of garlic.
  3.  Unfaithful Egyptian husbands relied on garlic’s unique “scented” properties, as they would chew a clove or two on their way home from visiting their mistresses, ensuring that a jealous wife would be unable to detect any stranger’s perfume.
  4. At the peak of  Egypt’s power over 4,00 years ago, garlic was given to the laborers and slaves who were building the great pyramids in order to increase their stamina and strength.
  5. Modern day Germany and Czechoslovakia both have an old Proverb that says, “A bite from a watch dog is much more cutting and painful if the dog has eaten garlic at the New year,” and another says, “Garlic is as good as ten mothers.”
  6. Garlic has been used to ward off vampire’s, so the legend goes, and during the medieval era when children went to play or work in the fields, cloves of garlic hung around their necks to protect them from the evil spells of the local witch.
  7. French priests of the Middle Ages used garlic to protect themselves against bubonic plague.
  8. During World War I, European soldiers prevented infection by putting garlic directly on their wounds.

After 6000 years of folklore, garlic has now come to be valued not only as a food source, but seen for it’s therapeutic benefits. Such as an article in the Journal of Agricultural and Food Chemistry states saying that garlic taken in conjunction with whole grains appears to increase the body’s absorption of iron and zinc.

Over the centuries of human history, garlic has remained synonymous with eternal youth, health, vigor and vitality.

Our featured recipe has fresh garlic cloves, 20 to be exact. Here is what you will need to prepare – Garlic Thyme Chicken Thighs.

2 tablespoons avocado oil 

4 chicken thighs, bone-in, skin-on

Himalayan salt

Black pepper

20 cloves garlic, separated and peeled, about two full heads

2 tablespoons gluten free multi-purpose flour

1 cup chicken broth

10 sprigs fresh thyme leaves, leaves removed and stems discarded

Preheat the oven to 400 degrees

Over medium high heat, in a cast iron skillet, heat the avocado oil .

chicken thighs seasoned with salt and pepperSeason the chicken thighs generously with salt and pepper.

chicken thighs skin side down in a cast iron skillet

Cook the chicken thighs skin side down on medium-high heat until well browned, for about 5 minutes, then flip the chicken thighs skin side up and cook for another 3 minutes. Remove the chicken thighs to a plate.

Reduce the heat to medium, add the garlic to the same skillet, and cook, occasionally turning, until garlic starts to brown, 3 or 4 minutes.

partially cooked chicken thighs and gralic cloves in a cast iron skilletReturn the chicken to the cast iron skillet, cover with a lid (if the skillet has one) or aluminum foil, and place in oven for 15 minutes. Remove the pan from the oven and put it on a stove top. Have caution though removing the cast iron skillet, as the pan will be very hot.

cream sauce with thyme for Garlic Thyme Chicken ThighsRemove the chicken thighs, garlic, and all but 2 tablespoons of oil from the pan. Over medium heat, whisk in the 2 tablespoons of gluten-free flour with the oil in the pan.

Next, gradually whisk in the chicken broth and fresh thyme leaves for 1 or 2 minutes, until the sauce thickens. Remove the pan from the heat, and season the sauce with salt and pepper.

Garlic Thyme Chicken ThighsAdd the roasted garlic and chicken thighs back to the pan. Serve with your favorite side dish, a salad, and enjoy.

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Ginger-Orange Chipotle Chicken

Ginger Orange Chipotle Chicken

What do you know about the “Blood Orange”? The blood orange is a type of orange with a flesh that is almost-blood-colored. The fruit is about the same size as an average regular orange, though it can be smaller or larger.

Fresh Blood OrangesWhat gives the blood orange its distinctive dark flesh color is due to the a compund called anthocyanin, an antioxidant pigment common to many flowers and fruit, but uncommon in citrus fruits, making the blood orange a unique piece of fruit.

Due to the blood oranges pigments of red, it contains greater amounts of antioxidants, more than a regular orange.

The three common types of blood oranges, which are the Tarocco, native to Italy, the Sanguinello, native to Spain, and the Moro, which is a newer variety sold at the market. There are 12 lesser common blood orange varieties as well.

The blood oranges can and have been used to make marmalade, and the zest can also be used for baking. A very popular Sicilian salad that is prepared in the winter months, is made with sliced blood oranges, sliced fennel, and olive oil. The oranges have also been used to create Italian sodas among other things.

Now for our featured recipe: Ginger-Orange Chipotle Chicken, and here is what you will need.

3/4 cup ginger-orange marmalade

1 1/2 tablespoons adobo sauce (canned chipotles)

1 1/2 tablespoons cider vinegar

1/8 teaspoon ground cloves

1 large sweet potato, cut into wedges

2 small blood oranges, quartered

2 tablespoons avocado oil

4 large chicken drumsticks

1/3 cup mixed almond and coconut flour

Preheat oven to 475 degrees

Ginger Orange Chipotle SauceIn a medium mixing bowl, mix first 4 ingredients together, and reserve 1/3 cup of the sauce.

Ginger Orange Chipotle Chicken - Ready to RoastIn a large bowl, add the avocado oil, prepared sweet potato and blood oranges, and toss to coat with oil.

On a foil-lined baking sheet, arrange orange and sweet potato wedges.

Almond Coconut Flour Breaded Chicken LegsToss chicken in flour mixture, then coat with sauce. Because the flour mixture does not contain wheat flour, this dish can be considered a gluten free recipe.

Now add the bread chicken legs to the baking sheet with blood orange quarters and sweet potato wedges. Roast in heated oven for 15 minutes. Turn chicken and brush with sauce. Continue to roast until juices run clear when pierced with a knife, about 10 minutes.

Ginger Orange Chipotle ChickenPlate and serve with reserved sauce. Enjoy!!

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Basil Pesto Linguine

Basil Pesto Linguine - plated

This recipe uses an Andouille sausage, which has its origins in Brittany, France. It is a smoked meat using pork. It is a sausage that is used in the Louisiana Creole culture. It is a sausage much like the Mexican or Spanish chorizo, as some Andouille sausage makers also use the gastrointestinal system of the pig,

Andouille is made from smoked pork, garlic, pepper, onions, wine, and seasonings. Most Andouille is made from a Boston Butt roast. The sausage is doubled smoked, as once the casing is stuffed, it is smoked again. Andouille is not a high fat sausage, with lots of pepper flavor, though it has a slight heat to it.

We used an all organic Andouille, fresh stuffed casing, purchased at our local Whole Foods Market. Let’s get started with preparing our featured recipe: Basil Pesto Linguine and here is what you will need.

16 ounces of cooked linguine

1 lb. of chicken breasts, about 2, skinless and boneless

2 Andouille sausage links, about ½ pounds

½ cup fresh basil pesto (link here for recipe – History of Pesto Sauce)

15 cherry tomatoes (about), sliced in half to measure 1 cup

Cook linguine according to package instructions.

Meantime, slice chicken breasts horizontally 2 to 3 times, depending on thickness of the breast meat. Cut slices into 1-inch chunks, set aside.

cooking andouille sausage

Place a large frying pan over medium heat and add 2 tablespoons of avocado oil. Next slice links down the middle and remove meat and place into pan and start moving meat around with a spatula, so meat falls apart into small chunks.

sausage, chicken meat with basil pesto

Now add chicken, and continue to cook, until both meats are cooked, and chicken is no longer pink, but oblique. Next add basil and mix in.

meats and cheery tomatoes

Now add tomatoes and cook until tomatoes skins start to wrinkle, about 5 to 7 minutes.

Basil Pesto Linguine - close up

Add cooked linguine and mix meat and pasta together.

Basil Pesto Linguine - plated

Place pasta onto a serving platter, then plate and serve.

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Chicken Tortilla Soup

Chicken Tortilla Soup

This soup is quick to prepare, very flavorful, and fills the tummy! It’s served with warm toasted yellow corn tortillas. Mexican Tortilla Soup is spicy and will warm you on a cold winter day or any time of the year.

This is a basic chicken soup dish, but taken to the next level here at Splendid Recipes and More. Just go light on the jalapenos, making sure to remove the seeds and ribs, and mince them very fine.

Jalapeño peppers have capsaicin, which is a great compound for making a healthy body.  Of the many health benefits the peppers provide, we thought you would enjoy this one: Studies have shown that jalapeños can provide pain relief for migraine headaches. The compound found in the peppers, capsaicin which is what makes the peppers hot, is known to inhibit a key neuropeptide, Substance P, which is the key brain pain transmitter.

Just mince the pepper with the ribs, excluding the seeds and eat down. Your palate will catch fire, so have a swig of milk to put it out.

Other benefits of the peppers include congestion relief, cardiovascular benefits, weight-loss, cancer prevention, and acts as an anti-inflammatory.

Here is what you will need:

Ingredients for - Chicken Tortilla Soup

2 medium yellow onions, chopped

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

2 jalapeños, seeded and de-vained (ribs removed for less heat), and minced

1 28-ounce can whole, peeled tomatoes, cut into chunks

3 tablespoons tomato paste

4 cups chicken stock

1/2 teaspoon Himalayan salt

1 teaspoon ground cumin

2-3 tablespoons avocado oil

8 yellow corn tortilla, cut into strips 1/8 inch wide

1 1/2 cups shredded, cooked chicken breast ( you can also use breast meat of a rotisserie cooked chicken).

First prepare the tortilla strips. Preheat the oven to 400 degrees.  Toss the strips in a large bowl with oil, salt and pepper to taste. Grease a rimmed baking sheet with unsalted butter, or use a line of parchment paper, and spread the strips of yellow corn tortillas on the sheet.

Place the baking sheet in the oven and bake until browned and crisp, about 10 minutes. Shake the pan once after 5 minutes. Remove from oven and set aside.

saute the onions for - Chicken Tortilla SoupIn a large saucepan, saute the onions in oil over medium-high heat until translucent, about 5 minutes. Add the garlic and saute until you can smell the aroma of garlic, about 2 minutes.

add tomato, broth, and chillies - Chicken Tortilla SoupNext add the peppers, tomatoes, tomato paste, chicken broth, salt, and cumin. Add some black pepper to taste if you wish.

Simmer over medium heat, stirring occasionally, until thickened, about 15 minutes.

Chicken Tortilla Soup (2)Serve by ladling the soup into bowls, and topping a half of cup of the shredded cooked chicken and a handful of tortilla strips. Serve and enjoy!!

 

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