Tag Archives: Apple Chutney

Sweet and Spicy Ribs: Photo Essay

Posted on by
gobox-ribfest-6a

Being frugal our family has our own rib festival at home. We also save the pork fat for later cooking and the bones for bone broth.

Kamloops RibFest has just ended. We decided to have our own RibFest at home. Being frugal we can feed the whole family for the price of one serving of festive ribs. Here’s what we do for delicious, homemade ribs!

Rib Marinate
2-3T organic cider vinegar
1tsp sea salt
1 organic bird’s eye pepper

Cut up a whole rack of ribs into small pieces. Use a mallet and clever to cut through the bones. Place the ribs into a glass baking tray. Marinate the ribs in cider vinegar and spices for at least 30-60 minutes at room temperature. Longer is better.

Rib Sweet and Spicy Sauce
1/4c to 1/3c organic cider vinegar
1/4c organic ginger, finely grated
1/4c organic garlic, finely grated
1tsp sea salt
1 organic bird’s eye pepper
1T local honey

In a sauce pan mix up the cider vinegar, ginger, garlic, sea salt, pepper and honey. Bring the mixture to a boil and set aside for later. This sauce will be added to the ribs in the last 20-30 minutes of cooking.

Cook the marinated ribs at 300F for 90-120 minutes. Have one layer of ribs so the ribs will brown nicely. Use two glass trays, if necessary. When the ribs are done, pour off the fat and save it for later cooking. Any drippings from the ribs are added to the spicy sauce. Save the rib bones for making Bone Broth.

After the ribs are nicely browned, stir in the spicy sauce and cook for another 20-30 minutes. Carefully check and stir the ribs every 10 minutes to avoid the sauce from burning. If you want sweeter ribs, add two tablespoons of Apple Chutney just before serving.

Serve the ribs on a bed of Cauliflower Side Dish and have a garden salad with Mustard Dressing on the side.

gobox-ribfest-1

Marinate the ribs for at least 30-60 minutes at room temperature.

gobox-ribfest-2

Heat the Sweet and Spicy Sauce to the boiling point and set aside for later use.

gobox-ribfest-4

Place the ribs in one layer on the glass tray. This ensures the ribs brown well. Use two trays, if necessary.

gobox-ribfest-5

When the ribs are done, pour off the fat for later cooking. Put any rib drippings into the sauce.

gobox-ribfest-6

After adding the sauce to the ribs, check and stir every 10 minutes to avoid burning.

gobox-ribfest-3

Serve the ribs on a bed of Cauliflower Side Dish with seasonal, garden vegetables.

gobox-ribfest-3a

These ribs are nice with a side of garden salad topped with Mustard Dressing.

Easy Garam Masala and Paleo Kofta Curry

Posted on by
zuc-kofta-chutney

This Kofta Curry is on a bed of zucchini, fried in coconut and palm oil, with a side of Apple Chutney.

This recipe is safe for someone on the Specific Carbohydrate Diet or GAPS.

Garam Masala is the secret ingredient to make delicious kofta. The secret to making excellent Garam Masala is freshly ground, whole spices.

Garam Masala
2T organic whole cumin
1T organic whole coriander
1T organic whole cardamon
1T organic whole black peppercorns
1 organic cinnamon stick
1tsp organic whole cloves
1 organic whole nutmeg
Freshly grind the whole spice in a spice grinder. Use half the recipe in the curry sauce and half in the kofta balls.

Fresh Spice Mix
6 cloves organic garlic, freshly grated
8T organic fresh ginger, freshly grated
6T organic fresh turmeric, freshly grated
Freshly grate the garlic, ginger and turmeric. Put half of the grated garlic, ginger and turmeric in the curry sauce and half in the kofta balls.

Base Curry
3-4T organic coconut oil
1T organic palm oil
2 large organic onions, finely chopped
1tsp sea salt
1/2 Garam Masala recipe, above
1/2 Fresh Spice Mix, above
15-18 organic Roma tomatoes, remove skins
5 organic dates, finely chopped
In a large, non-reactive Dutch oven, sauté the onions and sea salt in the coconut and palm oil. When onions are browned add half of the grated spices and tomatoes. Simmer the curry for 15 minutes with the lid on. Add the dates and simmer for 30 minutes with the lid off. Make the meat balls while the curry simmers.

Kofta Balls
2 pounds pastured ground beef
2 pastured eggs
1tsp sea salt
1/2 Garam Masala recipe, above
1/2 Fresh Spice Mix, above
In a large bowl, mix the beef, eggs, sea salt and grated spice very well. The kofta balls should be made into walnut sized balls. When finished all the kofta balls, carefully place the balls in one layer into the simmering curry sauce. Try not to have the balls touching. Simmer again for 15-30 minutes or until the balls are done. Serve Kofta Curry with some Apple Chutney on a bed of Cauliflower Side Dish or seasonal vegetables.

Seasonal Food: Apple Chutney

Posted on by
apple-chutney

Apple Chutney is very easy to make and uses seasonal (and wormy) apples. This chutney is great with curry.

This recipe is safe for someone on the Specific Carbohydrate Diet or GAPS.

This Apple Chutney has become a family favorite. The chutney is a nice addition to curry recipes. This recipe is a great use for frozen or wormy apples. This recipe is based on an Apple Chutney recipe from The Joy of Cooking. I’ve made some changes.

1 bag frozen Apple Pie Mix, green apples best
2 large organic onions, sliced
1 organic lemon peel, finely grated
1/2c organic ginger, finely grated
6 cloves organic garlic, finely grated
1c organic raisins
2c organic cider vinegar
2tsp sea salt

If you don’t have a bag of frozen Apple Pie Mix, use 8-10 green apples, cored and sliced. Place all the ingredient in a non-reactive Dutch oven and bring to a boil. Simmer for two hours, stirring occasionally to ensure the chutney does not scorch. Store the chutney in mason jars in the fridge. The chutney will last for months in the fridge.