Back to Butter: A Traditional Foods Cookbook - Nourishing Recipes Inspired by Our Ancestors (15 page)

This recipe is a perfect one-pot meal. It is also quite simple to prepare—and did I mention gluten-free? In fact, the only grain in this soup is corn, whose omission would not compromise the recipe one bit.

2 tablespoons (30 ml) bacon fat (
page 33
)

2 pounds (908 g) grass-fed stew beef, cut into bite-size chunks and thoroughly patted dried

1
/
2
cup (80 g) diced onion

1
/
2
cup (65 g) sliced celery, with leaves

1 tablespoon (10 g) minced garlic

8 cups (1880 ml) homemade beef stock (
page 84
)

2 cups (180 g) diced green cabbage

1 cup (130 g) sliced carrot

1
/
2
cup (65 g) frozen corn

2 cups (180 g) halved brussels sprouts

2 cups (260 g) fresh or frozen cauliflower florets (about 1 small head)

1 cup (120 g) diced zucchini (about 1 medium)

2 cups (360 g) diced tomatoes

1
/
2
cup (30 g) chopped fresh flat-leaf parsley

2 tablespoons (3 g) chopped fresh basil

2 teaspoons (12 g) sea salt

1 teaspoon freshly ground pepper

2 dashes cayenne pepper, optional

5 ounces (140 g) roughly chopped fresh spinach

In a large-size soup pot over medium-high heat, melt the bacon fat until it glistens. Add half of the meat in a single layer and let it cook undisturbed for 3 minutes, until browned. Use a spatula to flip the meat over. Repeat, browning the meat on all sides, then transfer to a plate and set aside. Add the remaining half of the meat and repeat the browning process. Once all the meat is browned, return it all to the pot and lower the heat to medium.

Add the onion and celery to pot and sauté for 5 minutes, stirring frequently, until softened. Add the garlic and sauté for 1 minute, stirring constantly, until fragrant.

Add 2 cups (470 ml) of the stock and use a spatula to scrape the browned bits from the bottom of the soup pot. Add the remaining 6 cups (1410 ml) stock and bring to a boil. Lower the heat to a rolling simmer. Cover and simmer for 1 to 4 hours; additional time simply yields more tender meat.

After simmering, add the cabbage and carrots to the pot. Bring to a boil. Cover, lower the heat to a rolling simmer, and simmer for 10 minutes.

YIELD: 8 TO 10 SERVINGS

After 10 minutes, add all the remaining ingredients except the spinach. Bring to a boil. Cover, lower the heat to a rolling simmer, and simmer for 20 minutes.

Right before serving, stir the fresh spinach into the simmering soup. Turn off the heat, wait 5 minutes, and serve.

This fresh recipe has a nice spike of heat that is rounded out with the last-minute addition of milk. If you would prefer a dairy-free recipe, go ahead and leave out the milk or replace with nut milk; however, the soup may be just a bit spicier. Don’t forget to serve with the garnishes! The squeeze of lemon at the end makes the dish.

FOR CHILI:

2 tablespoons (28 g) butter

1 cup (160 g) finely diced yellow onion

1
/
2
cup (60 g) finely diced celery

1 cup (150 g) finely diced red bell pepper (about 1 small)

1 tablespoon (9 g) seeded and minced serrano pepper (about 1 medium)

3 cups (750 g) cooked Great Northern beans (
page 52
), divided

1 tablespoon (10 g) minced garlic

5 cups (1175 ml) homemade chicken stock (
page 82
)

1
/
2
cup (90 g) roasted, seeded, and medium diced poblano pepper (see Note at right)

2 cups (280 g) medium diced precooked chicken (
page 32
)

1 tablespoon (4 g) chopped fresh oregano

2 teaspoons (15 g) ground cumin

1 teaspoon chili powder

2 teaspoons (12 g) sea salt

1
/
2
teaspoon freshly cracked black pepper

1
/
2
cup (120 ml) milk

FOR GARNISH:

1 avocado, diced

Fresh oregano leaves

Extra-virgin olive oil, for drizzling

1 lemon, cut into 6 wedges

To make the chili: In a large-size pot over medium heat, melt the butter until foaming. Add the onion, celery, red bell pepper, and serrano pepper. Sauté for 5 minutes, stirring occasionally, until the onion is just softened. While the vegetables cook, measure 1 cup (250 g) of the beans into a small-size bowl and mash with a fork.

Once the vegetables have sautéed for 5 minutes, add the garlic. Sauté for 1 minute, stirring constantly, until fragrant. Add the mashed beans, remaining 2 cups (500 g) whole beans, chicken stock, poblano, chicken, oregano, cumin, chili powder, sea salt, and black pepper. Stir to combine and bring to a boil. Cover, lower the heat to a simmer, and simmer for 20 minutes. Remove from the heat and stir in the milk. Season again, to taste.

TO SERVE: Serve each bowl topped with the diced avocado, fresh oregano leaves, and a drizzle of high-quality extra-virgin olive oil. Serve a lemon wedge next to each bowl to squeeze over the chili, just before eating.

YIELD: 4 TO 6 SERVINGS

RECIPE NOTES

• To roast a poblano pepper, preheat the oven to 450°F (230°C, or gas mark 8). Wash and dry the pepper thoroughly, then place on a cookie sheet. Roast for 20 minutes, turning the pepper with tongs every 5 minutes. The skin will be blackened and bubbled. Remove from the oven and use tongs to place in a glass bowl. Cover the bowl with plastic wrap or the lid of a pot, then leave for 5 minutes. Remove the pepper and place on a cutting board; peel off the skin. It should come off easily after being steamed in the bowl. Do not use water, which will wash away the flavor. Cut out the stem, slice lengthwise, and use a knife to scrap away the seeds. Dice the pepper and use!

• Our beans recipe (
page 52
) can be doubled for this dish.

Poor Man’s Stew

This comforting “stew” is actually a broth-based soup that has been a family mainstay for generations. Back in the day, “cheap” ground beef and a water base worked for my mom when too much month was left at the end of the money. Today, grass-fed beef and homemade stock elevate this dish in both nutrition and taste, while the cauliflower replaces the traditional potatoes, reducing the starch and increasing the flavor even more.

2 tablespoons (30 ml) ghee (
page 22
)

1 pound (454 g) ground beef

1 cup (160 g) diced red onion

1 tablespoon (10 g) minced garlic

6 cups (1410 ml) homemade beef stock (
page 84
)

1
/
4
cup (12 g) chopped fresh chives

1
/
4
cup (16 g) chopped fresh flat-leaf parsley

1
/
4
teaspoon cayenne pepper

2
1
/
2
teaspoons (15 g) sea salt, divided

1
/
2
teaspoon freshly cracked pepper, plus more to taste

2 cups (180 g) roughly chopped green cabbage

3 cups (390 g) peeled and thinly sliced carrot

3 cups (390 g) quarter-size cauliflower florets

In a large-size stockpot over medium-high heat, melt the ghee until it begins to foam. Add the meat and raise the heat to high. Using a potato masher, break up the meat. Continue to stir and break up the meat until it is fully browned, about 3 minutes. Lower the heat to medium and add onion. Cook for 3 minutes, stirring occasionally, until slightly softened. Add the minced garlic and sauté, stirring constantly, for 30 seconds, until fragrant.

Add 1 cup (235 ml) of the beef stock. Using a wooden spoon, scrape the sides and bottom of the pan to release the browned bits. Add the remaining 5 cups (1175 ml) broth, the chives, parsley, and cayenne, 2 teaspoons (12 g) of the sea salt, and the pepper. Raise the heat to high, cover, and return to a boil.

Add the cabbage and carrot, cover, and return to a boil. Lower the heat to medium and cook, covered, for 5 minutes.

Add the cauliflower, cover, and return to a boil. Lower the heat to medium-low and maintain a rolling simmer for 15 minutes, or until all the vegetables are fork tender. Add the remaining
1
/
2
teaspoon sea salt and additional cracked pepper, if desired.

YIELD: 6 TO 8 SERVINGS

I have made this chili for several chili cook-offs with much success. However, one year, I accidentally forgot to turn it down to a simmer and scorched the bottom! Too late for a new batch, I poured the chili into a new pot and served the burnt version with the name “Fire-Roasted Chili with Corn.” And I came in third!

3 tablespoons (42 g) butter

1 cup (160 g) diced red onion

2 cups (140 g) sliced cremini mushrooms, optional

1 tablespoon (10 g) minced garlic

1 cup (150 g) diced red bell pepper (about 1 large)

1
/
4
cup (36 g) seeded and diced jalapeño pepper (about 2 medium), optional

1 pound (454 g) ground beef

2 tablespoons (15 g) chili powder

1 tablespoon (7 g) ground cumin

1/8 teaspoon cayenne

2 teaspoons sea salt

1
/
2
teaspoon freshly cracked pepper

1 tablespoon (14 g) minced chicken liver, optional

1 can (28 ounces, or 784 g) fire-roasted crushed tomatoes

1 can (15 ounces, or 420 g) tomato sauce

3 cups (750 g) cooked kidney beans (
page 52
)

2 cups (260 g) roasted corn (see Note)

2 tablespoons (30 ml) cream

In a large-size pot, melt the butter over medium heat. Add the onion, mushrooms, garlic, red pepper, jalapeño pepper, and ground beef. Occasionally breaking up the meat with a wooden spoon, sauté for 10 minutes, until the beef is browned through and the mushrooms have softened and released their moisture.

Add the chili powder, cumin, cayenne, sea salt, pepper, and chicken liver, if using. Sauté for 1 minute so the dried spices can release their oils. Add the tomatoes, tomato sauce, and kidney beans. Cover and bring to a boil, then lower the heat to a simmer. Simmer, covered, for 1 hour, stirring occasionally. Remove the lid. Stir in the roasted corn and cream. Serve.

YIELD: 4 TO 6 SERVINGS

RECIPE NOTES

• Our beans recipe (
page 52
) may need to be doubled for this dish.

• To roast corn, preheat the oven to 400°F (200°C, or gas mark 6). While the oven is preheating, place 1 tablespoon (14 g) butter in a shallow baking pan and place in the oven for about 3 to 5 minutes to melt without browning. Place 2 cups (260 g) frozen or fresh corn cut off the cob on the tray. Sprinkle with
1
/
2
teaspoon salt and
1
/
4
teaspoon pepper. Toss with a spatula to combine. Roast for 15 minutes, or until the corn is just beginning to brown.

• If fire-roasted crushed tomatoes are not available, use regular crushed tomatoes plus 2 teaspoons (10 ml) maple syrup.