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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Coconut Salmon

Coconut Salmon

Salmon always tastes great whether it is simply baked, steamed, or smoked. It goes perfectly well with a lot of dishes and always seems to add a refined vibe to the dinner table. It’s also low in calories and a great option if you’re trying to lose weight. For a new take on salmon and a more exotic way of preparing it, try this coconut salmon recipe over steamed rice and your palate will surely be delighted.

Coconut AminosIf you are trying to burn belly fat, you will want to consider the fact that salmon contains a very high amount of protein which is good at helping the body’s metabolism to work and break down fat and turn it into energy.

The dietary action of omega-3 fatty acids found in salmon are similar to that of protein, which forces the body to naturally burn more calories while helping to keep your appetite in check throughout the day (Active Beat).

Our featured recipe is: Coconut Salmon. The coconut in the recipe is not the meat, but rather using coconut tree sap and blended with mineral rich sea salt.

Here is what you will need.

Coconut Salmon ingredients

The following ingredients are for one serving. Just double, or triple it for additional servings.

1 piece of salmon fillet, about 1/2 pound, boned, skin on

2 slices two of ginger root

3 tablespoons dark coconut amino sauce

1 tablespoon sesame oil

1/2 teaspoon of red chili flakes

Pinch of freshly ground black pepper corns

1 or 2 tablespoons coconut oil

1/2 teaspoon of sesame seeds for garnish

1/2 chopped green onion for garnish

marinating coconut  SalmonMarinate the salmon in the ginger, sesame oil, coconut amino sauce, red chili flakes and black pepper for 30 minutes to 3 hours prior to cooking.

Heat a large ceramic coated frying pan over medium heat with coconut oil and add the salmon skin side down (reserve the marinade). This prevents the fish from sticking to the pan as well as prevents the meat from shrinking up.

After 3 minutes turn the fish and add the marinade, and cook another 2 to 3 minutes.

Coconut SalmonServe over a bowl of steamed rice and garnish with sesame seeds and diced green onions or another green like cilantro or parsley.

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Grilled Figs and Eggplant Salad with Blackberry and Fig Dressing

Grilled Figs and Eggplant Salad with Blackberry and Fig DressingFigs are a fruit native to Italy and Greece. The fruit is available in both fresh and dried forms, and they offer a nutritional advantages due to their nutrient content.

Are you worried about the appearance of your skin? Figs are rich in nutrients that build and maintain healthy looking skin. The nutrients include B-complex, vitamin-C, phosphorus, potassium, calcium and magnesium, which are all essential nutrients for boosting and rejuvenating the skin’s health. Figs contain high amounts omega-3 fatty acids which helps to keep skin moisturized and conditioned.

Rubbing fresh figs on your face and allowing it to dry can help cure acne.

Fig leaves are also used is used for skin problems like eczema, psoriasis, and vitiligo (loss of pigment color). The milky sap from the tree is used to treat skin tumors and warts, when applied directly to the skin.

Research with the chemicals found in the leaves of the fig tree reports that a tea made from fig leaves could help use insulin more efficiently and reduce insulin requirements in people with type 1 diabetes. It also helps to lower blood sugar levels after eating (WebMD).

Let’s enjoy the healthy benefits of figs as well as their natural sweetness with our featured recipe: Grilled Figs and Eggplant Salad with Blackberry and Fig Dressing. Here is what you will need.

Bellas Blackberry and Fig Dressing6 black figs, stemmed , cut in half

1 small eggplant, sliced

1 cup fresh blackberries

3 tablespoons extra virgin olive oil

1/2 teaspoon Himalayan salt

4 cups mix tender leafy greens (can mix spring greens with some spicy greens)

1/2 cup goat cheese

1/3 cup pecan pieces

1 jar Bella’s Blackberry and Fig Balsamic Dressing (3 to 5 tablespoons each plated salad)

sliced eggplant and figsThe eggplant we used is a long narrow purple and white Asian eggplant. According to Grow Organic, they are a “new” eggplant on the garden scene, though it is a much older Asian variety. They are long and narrow, and come in a variety of colors including white, purple, magenta and green (Grow Organics).

Slice the eggplant into 1 inch slices, and cut the figs into two.

olive oil coated sliced eggplant and figsIn a large mixing bowl, add the oil, salt, and slice produce and toss until coated.

on the bbq - grilling eggplant and figs

bbq grilled eggplant and figsNext place a piece of tin foil on to a BBQ grill, and heat BBQ until hot.

Place figs and eggplant on to hot grill, and turn after 2 minuets.

After turning  you should hear the figs make a pop noise (skins are bursting slightly), about 1 minute, then remove from grill and set aside.

Grilled Figs and Eggplant Salad with Blackberry and Fig Dressing- detailed close upNext, per plate add two hand fulls of leafy greens. Top with grilled eggplant, figs and blackberries. Next sprinkle on cheese and nuts. Now splash 3 to 5 tablespoons of balsamic dressing (about 1/4 cup or 2 ounce). You can purchase the dressing at your favorite market if available, and if not, you can find it at the Whole Foods Market.

The number of eggplant and fig pieces, including berries you place on each plated salad will determine how many salads you will be preparing.

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Wild Salmon with Peach Mango Salsa

Wild Salmon with Peach Mango Salsa

Wild Salmon with Peach Mango Salsa with Prosciutto Wrapped Vegetables

Do you know the difference between farmed fish and wild ocean caught fish, in particularly salmon? We wanted to know the answer, so we reasearch it, and here is what we found.

Farmed fish is a $1 billion a year revenue (USA), with salmon being number one. Farmed salmon has less area in which to grow and thrive, and their bodies are much fattier than wild salmon, and have less omega-3 fatty acids. They are fed processed fish oil and fish meal or a high fat feed, which is not the typical food wild salmon eat.

The flesh of farmed salmon are greyish in color due to their diet. Food coloring is added after harvesting to give farmed salmon the pinkish color that wild caught salmon have naturally.

Health Problems Associated with Farmed Salmon

Farmed salmon contain more unhealthy omega-6 fatty acids, and higher lipid levels (Lipid Composition in Farmed and Wild Salmon), raising the risk of inflammation, which is  associated with heart disease, stroke, arthritis, and other health problems.

Farmed salmon are given antibiotics and in some cases growth hormones, which also gets into the water supply, and can affect other wild marian creatures.

As of 2013 AquaBounty Technologies (US based company) has received approval from the FDA (Genetically Engineered Salmon) to genetically modify farmed salmon.

The one benefit of farmed salmon is they have no mercury in their meat, as they are grown in so-called controlled waters and their lifespan is shorter than in the wild, and wild salmon live longer with higher chances of mercury exposure.

After considering the research, it appears to us here at Splendid Recipes and More, that wild caught salmon is clearly more natural and nutritious over  its farm grown counterpart.

Wild Salmon with Peach Mango Salsa

Now for our featured recipe and here is what you will need.

The recipe makes four (4) servings, so you will need four salmon filets that are de-boned. When shopping for the ingredients to make the salsa, be sure to purchase one each of red sweet pepper (bell pepper), mango, serrano chili, small lime, and one bunch of green onions (Scallions). You will also need 2 medium peaches (frozen are ok if fresh peaches are not in season).

2 medium peaches, peeled, deseeded, chopped

1 large mango, peeled, deseeded, chopped

½ cup green onions, diced (about 3 scallions)

½ red bell pepper, diced

1 Serrano pepper, deseeded and minced

½ tsp. salt

1 tbsp. sugar (we used coconut sugar)

Juice from one half of a lime

Optional: ½ cup cilantro, chopped

chopped and diced produce for Peach and Mango Salsa

Prepare peaches and mango. Place into a medium mixing bowl along with the diced onion and red bell pepper. Do not mix. Next add Serrano pepper and optional to add chopped cilantro, again, do not mix.

Peach and Mango Salsa - close-up

squeeze out lime juice with the back of a spoon

Squeeze out lime juice with the back of a spoon

 

 

Together add salt, coconut sugar and lime juice. Stir mixture until well incorporated.

Let mixture set for 15 minutes at room temperature for flavors to infuse, or refrigerate until ready to eat

 

Wild Salmon with Peach Mango Salsa

Prepare salmon, by grilling, baking, or broiling. Plate your salmon and top with the salsa. The recipe for the side dish of vegetables to be posted.

Peach and Mango Salsa

The salsa can keep in a jar with a tight lid for 2-3 days in the refrigerator, or can be frozen for later use.

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Mediterranean Salmon Salad with Olive Dressing

Mediterranean Salmon Salad with Olive Dressing

Over the last three decades or so, Americans have learned to reduce fat in their diet. Some are still struggling, but many have made good head way to eating a whole food clean diet, for better health.

Even though fat has been reduced, we are still not eating enough of the healthy fats, which include omega-3 fatty acids, including DHA and EPA or both known as “docosahexaenoic acid” and “eicosapentaenoic acid.” Both are found in fatty fish, like tuna or salmon.

The recommendation of consuming omega-3 fatty acids, is 250 milligrams of DHA and EPA, at least 2 times per week, and 3 ounces at each setting.

Our featured recipe fits the bill, so to speak. The recipe is, Mediterranean Salmon Salad with Olive Dressing, and here is what you will need.

Mediterranean Salmon Salad with Olive Dressing

1 pound tiny new potatoes, halved if large

1 pound French green beans, stem ends trimmed

1/2 cup mixed Mediterranean olives, pitted

3 tablespoons olive oil

1 tablespoon horseradish mustard

Preparing to bake Salmon - Mediterranean Salmon Salad with Olive Dressing1 tablespoon lemon juice

1 teaspoon coconut sugar

1/2 teaspoon ground black pepper

2 teaspoons lemon pepper

12 ounce fresh baked salmon, broken into chunks

Lemon wedges

Turn broiler up, sprinkle lemon pepper onto flesh side of salmon.

Place on a foil lined baking sheet. Place fish under broiler and broil for about 8 to 10 minutes or until fish is done, about 160 degrees. Let cool, chunk and set aside.

Place potatoes in a 4-quart pan and add water to cover. Bring to boiling, and reduce heat. Cover and simmer for 5 minutes. Next add beans and return to boiling.

Reduce heat, cover and simmer another 5 minutes or until potatoes and beans are just tender. Drain well, and set aside.

pitted mixed Mediterranean olives - Mediterranean Salmon Salad with Olive DressingMeanwhile, place 1/2 cup olives, oil, mustard, lemon juice, sugar, and pepper in a blender. Cover and blend until smooth.

To serve, plate potato and beans mixture and top with salmon chunks. Drizzle with olive dressing. Garnish with a lemon wedge, if desired.

If the dressing is to thick after blending the ingredients together, you can thin it a bit by adding a little more oil, or a little of the brine from the jar of mixed olives.

 

 

 

 

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What to Remember About the Holocaust

what-to-remember-about-the-holocaust

January 27 is International Holocaust Remembrance Day. If we are going to remember the victims of that horrible time in history, then we should remember all of the victims.

There are a few facts we have all learned and can remember, that is the Holocaust began in January 1933 when Hitler came to power and technically ended on May 8, 1945. We also know that approximately six million Jews were executed. I say approximately, because some will argue that number cannot be proven, but the fact stands, many Jews were killed at that time during Hitler’s rule.

But we investigated to see what else there was to be remembered, and should be remembered from that time during 1933 to 1945. According to Peter Hayes, in his book titled Lessons and Legacies: Memory, Memorialization, and Denial, he wrote that over 1.1 million children died during the Holocaust.

Gas Chambers of the Holocaust The Holocaust Encyclopedia (2001) states that the children were targeted by the Nazis during the Holocaust, as they posed a threat to Hitlers Germany, because if they lived, they would grow up to make a new generation of Jews.

train wagon in the concentration camps of 1933 to 1945Children suffocated on the way to the camps in the crowded cattle cars, and those who survived were immediately taken to the gas chambers.

The Nazis sent 10,000-15,000 homosexuals to the concentration camps, of which an estimated 6,000-9,000 died in the camps.

Other groups that were targeted that we never remember or are told, were Romanies (Gypsies) of which approximately 220,000-500,000  were killed during the Holocaust.

Another religious group targeted and Hitler himself promised to exterminate from the surface of the earth, were Jehovah’s Witnesses.

Even the disabled were sent to the concentration camps, and immediately sent to the gas chambers.

Wow, that’s a lot to take in and remember. Let’s not forget what you have learned in the aforementioned above. If you do have problems remembering things, we suggest you eat the following foods. You didn’t think we would “remember” to add a recipe or two, did you?

Indian-Spiced-SalmonThese foods contain B-vitamins, and omega-3 fatty acids which help retain memory. Such as fish, particularly Salmon, which contains omega-3 fatty acids. Link here for our Indian Spiced Salmon.

Berries and Vanilla Pudding PieBlueberries and strawberries have antioxidants and some of the B-vitamins which help clean up bio-chemical debris that would interfere with brain function and memory, according to the Montreal Gazette. Link here for our Berries and Vanilla Pudding Pie.

Article Information Credited: 90 Facts About The Holocaust

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Heart Healthy Lunch Ideas

Heart Healthy Lunch Ideas - Lunch Box

 

Are you looking for a way to create more heart healthy lunches for you lunch box? Or maybe you have decided to eat healthier and want to stop buying food at the local fast food restaurant, and take your lunch with you, but can’t decide what to pack?

If you are, we have some great ideas. Being heart smart and enjoying delicious foods go hand in hand, as an added benefit, you’ll feel and look great too.

Ideas for Heart Healthy Lunches

Spinach Salad with Chicken and Blueberries

Instead of a heavy lunch, try a wonderfully filling entrée salad. While you can use any type of leafy greens in your salad and still be heart-smart, consider using spinach as your main greenery. Nutrient rich spinach is high in folate and is proven to prevent heart attacks.

Add your favorite vegetables and a lean protein like a skinless chicken breast. Top with slivered almonds or walnuts and blueberries. Almonds and walnuts control blood lipids, while blueberries are full of antioxidants, all of which are important to your heart health.

Try these other Chicken Salad ideas from Splendid Recipes and More.

Roasted Vegetable Wrap

Take a whole-wheat tortilla and fill it with cooked brown rice and roasted vegetables. Season with sea salt, pepper and add a dressing of your choice.

Roasted vegetables like sweet red peppers, asparagus and broccoli are great choices.

Red peppers have plenty of antioxidants and folic acid to promote heart health.

Asparagus is rich in potassium, folic acid and soluble fiber, all of which are good for your heart.

Broccoli packs a lot of nutrition and also is high in sulforaphane, which can help prevent clogged arteries.

The addition of brown rice can help reduce the risk of high blood pressure, and your heart will thank you!!

Grilled or Poached Salmon

You can’t go wrong with salmon. It’s rich in omega-3, which can help reduce the risk of coronary disease when consumed on a regular base. You can grill or poach salmon and serve it with a nice fruit salsa, like a peach/mango salsa, try our recipe (Peach and Mango Salsa). Add a colorful green salad on the side and you’ve got yourself a delicious lunch.

Tuna Salad Sandwich

While tuna is not as rich in omega-3 as salmon, it is still a very important source. Make your salad with Greek yogurt instead of mayonnaise, mustard and finely chopped celery. Use 100% whole wheat bread to boost your daily fiber intake, which can help prevent heart problems. Top your sandwich with sliced tomatoes, which can help regulate blood lipids.

Veggie Chili

A classic comfort food, when made with vegetable ingredients, chili is a very heart healthy food. Kidney beans are low in fat, high in soluble fiber and have omega-3 fatty acids. Use fresh tomatoes to make your sauce and load it up with vegetables.

You’ll never go wrong by adding a vegetable plate with a Greek yogurt-based dip. Load up with plenty of carrots, broccoli, tomatoes and any of your favorite vegetables.

Overall, keep your meals simple. There’s no need to worry about which vegetable has more health benefits than the other. Simply eating a variety of vegetables, whole grains and incorporating fish into your diet will place you on the road to a heart healthy lifestyle.

Header Image Credit:

Kidlantis

 

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