Of course you can adapt this all kinds of ways, replace the heavy
cream for chicken stock to make a lighter version of this stuffing, swap out the butternut squash for mushrooms, add nuts for crunch and flavor, use cornbread instead of the rustic bread featured in the recipe here, add in some wild rice.
Not exact matches
If any of the recipes below call
for heavy
cream, I usually substitute with
chicken stock or low - fat milk, and if they call
for cheese I usually reduce the amount or leave it out completely.
For the pan sauce: 1/2 cup dry white wine 1/2 cup chicken stock 1 teaspoon chervil leaves, minced 1/2 cup heavy cream (optional) 1 tablespoon brandy (optional) Unsalted cold butter, for mount
For the pan sauce: 1/2 cup dry white wine 1/2 cup
chicken stock 1 teaspoon chervil leaves, minced 1/2 cup heavy
cream (optional) 1 tablespoon brandy (optional) Unsalted cold butter,
for mount
for mounting
Tacos: Butter, lard, duck fat, or refined, expeller pressed coconut oil (2 - 3 TBS)-- where to buy coconut oil Cumin (1 tsp) Cayenne pepper (1/4 tsp) Oregano, dried (1 tsp) Brisket, grass - fed (3 lbs)-- where to buy brisket Sea salt Black pepper, freshly ground — where to buy black pepper Beef or
chicken stock, ideally homemade, or store bought organic (4 cups)-- click here
for my beef
stock recipe; click here
for my
chicken stock recipe Arrowroot or corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted corn tortillas, organic, homemade or store bought (1 package) Cheese, grass - fed, organic (4 oz)-- where to buy cheese Sour
cream, grass - fed, organic (1 container)
FOR THE SAUCE 2 tablespoons butter 2 tablespoons oil 2 carrots, diced 2 stalks celery, diced 2 cloves garlic, minced 2 bay leaves 1/4 cup all - purpose flour 6 cups chicken stock 1 cup frozen peas 1 cup frozen pearl onions 1/4 cup heavy cream Freshly ground black pepper, for garnish Chopped chives, for garn
FOR THE SAUCE 2 tablespoons butter 2 tablespoons oil 2 carrots, diced 2 stalks celery, diced 2 cloves garlic, minced 2 bay leaves 1/4 cup all - purpose flour 6 cups
chicken stock 1 cup frozen peas 1 cup frozen pearl onions 1/4 cup heavy
cream Freshly ground black pepper,
for garnish Chopped chives, for garn
for garnish Chopped chives,
for garn
for garnish
2 tablespoons olive oil 2 cups chopped leeks 2 cups chopped onions 1 1/2 quarts homemade
chicken or vegetable
stock 1/4 cup chopped fresh basil 5 pounds white potatoes, peeled and diced 1 cup evaporated skim milk 1 cup non-fat sour
cream 1 cup skim milk 1 teaspoon white pepper 1 / 2 - inch cube (s) of defrosted superhot chile juice, to taste Freshly minced chives,
for garnish New Mexican red chile powder,
for garnish
1 quart coconut
cream thinned with milk, recipe here 1 tablespoon Malawi Curry Powder, recipe here 1 cup
chicken stock 2 teaspoons cornstarch Saffron threads
for garnish
For Creamy Tomato Soup: 2 tbsp olive oil 1/2 onion, finely diced (I used some red, and some white because that is all I had on hand) 1 carrot, washed, skin on and finely diced 1 tbsp garlic (1 clove), finely minced 1 tsp each; salt, black pepper, parsley 1/2 tsp each; thyme and rosemary 1/4 tsp crushed red pepper flakes 2 tbsp red wine vinegar 1 can tomato puree 1/4 cup water 2 cups
chicken or vegetable
stock (preferably homemade) 1/4 cup
cream — heavy
cream, preferably
For the grits: Bring 2 cups of the
chicken stock, the heavy
cream and 4 tablespoons of the butter to a simmer in a heavy saucepan.
Most broccoli soups call
for heavy
cream,
chicken stock and cheese to make them creamy.
Sea salt 3 tablespoons extra-virgin olive oil 1 large bunch asparagus, ends trimmed, cut into 2 - inch pieces 2 stalks celery, chopped 1 large onion, chopped 2 quarts faux
chicken or vegetable
stock 1 bay leaf 1 cup thick cashew
cream, plus more
for garnish Freshly ground black pepper 2 cups fresh baby spinach Microgreens
for garnish Place a large stockpot over medium heat.
1 quart coconut milk (not sweetened coconut
cream) 1 tablespoon curry powder 1/2 teaspoon cayenne powder 1 cup
chicken stock 2 teaspoons cornstarch Yogurt, toasted coconut, and chopped cilantro
for garnish
Ingredients: 12 cups
Chicken Stock 1 pound boneless beef shanks or stew meat, cut into 1 - inch pieces 2 pounds celeriac, peeled and cut into 1 - inch pieces 2 carrots, roughly chopped 2 celery stalks, roughly chopped 1 large yellow onion, roughly chopped 1 cup whole cilantro leaves, plus 1 tablespoon finely chopped fresh cilantro and a few sprigs
for serving 1 cup Basic Sofrito (see recipe below) 1 tablespoon kosher salt 1/4 cup heavy
cream 1 tablespoon finely chopped fresh flat - leaf parsley 1 tablespoon finely chopped fresh thyme
Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable
stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian
chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy
cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped,
for garnish
This French soup combines pureed leeks, onions, potatoes,
cream and
chicken stock for a simple, but delicious dish.
Place
chicken, coconut
cream, curry paste and
stock or water into a medium pot and braise
for about 30 minutes until the
chicken is tender and the spices have cooked out.
THE WELL
STOCKED FRIDGE AND FREEZER DAIRY: Raw milk, raw
cream, raw cheese, crѐme fraiche, yogurt or kefir MEAT: Ground pastured beef, liver,
chicken, bacon SEAFOOD: Wild - caught fish VEGETABLES: Fresh, lacto - fermented and some frozen EGGS: From pastured hens BONES:
For making broth
* 1/4 cup coconut oil * 1 large onion, chopped * 2 cloves garlic, minced * 2 teaspoons curry powder * 1/2 teaspoon ground coriander * 1/4 teaspoon crushed red pepper flakes, plus extra
for garnish * 1/2 teaspoon salt * 2 cups vegetable broth (or use
chicken stock if soup doesn't need to be vegan) * 15 - ounce can pure pumpkin puree * ~ 13.5 - ounce can full fat coconut milk * coconut
cream (see note below) or, if soup doesn't need to be vegan, creme fraiche or sour
cream * chopped fresh cilantro leaves * ground black pepper
(Use
chicken stock for chicken dishes, beef
stock for beef dishes, etc.) The sauce may now be flavored with any number of ingredients, such as vinegar, mustard, herbs, spices, fresh orange or lemon juice, naturally sweetened jam, garlic, tomato paste, grated ginger, grated lemon rind,
creamed coconut, whole coconut milk or cultured
cream.
Some items I like to keep
stocked at home (I choose organic and local whenever possible): unsweetened, full - fat coconut products (oil, butter, milk,
cream); MCT oil; cold - pressed olive oil; grass - fed beef and jerky; pastured poultry and eggs; wild - caught seafood; seaweed like nori (great
for «burritos»); grass - fed, full - fat, cultured dairy like butter oil, ghee, and heavy whipping
cream; raw milk and cheese; fermented cod liver oil; raw nuts and seeds (especially macadamia nuts) and nut butters; olives; fermented foods like sauerkraut and kimchi; non-starchy vegetables and leafy greens; avocados; low - glycemic berries; lemons and limes; whey protein powder; stevia; apple cider vinegar; sea salt; garlic; onions; mustard; fresh and dried herbs spices (especially turmeric, cinnamon, and fresh ginger root); salsa; grass - fed beef and pastured
chicken stock and vegetable
stock.
Ingredients 5 tablespoons unsalted butter 6 cups peeled, seeded, and cubed butternut squash (from 2 - to 2-1/2 - pound squash; cut into 1 / 2 - inch cubes) 2 cups chopped leeks, white and light green parts only (about 3 medium leeks) 1/2 cup coarsely chopped carrots 1/2 cup coarsely chopped celery 2 small Granny Smith apples, peeled, cored, and chopped, plus an extra apple
for garnish 1 1/2 teaspoons dried thyme 1/2 teaspoon crumbled dried sage 5 cups
chicken stock 1 1/2 cups apple cider, divided Kosher salt 2/3 cup sour
cream 5 bacon slices, sautéed until crisp, drained, and crumbled Melt the butter in a large, heavy pan set over medium - high heat.
500g boneless, skinless monkfish in 2 cm chunks 175g Thai green curry paste 3 fresh limes (1 zested and squeezed, 2
for garnish) 200g Thai jasmine rice, pre-soaked in water
for 20 minutes, drained 350 ml coconut
cream 1⁄2 tsp salt 40g skinless fresh ginger or galangal, finely shredded 60 ml fish or
chicken stock 1 tbsp golden caster sugar 1 tbsp chilli oil 1 handful basil leaves 200g baby vegetables, sliced, such as green beans, carrots, pepper and cauliflower