TEX-FRENCH BRISKET

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TEX-FRENCH BRISKET

If there's one thing I really enjoy---it's some good spiced up, juicy, fall apart in your mouth slow cooked red meat. After getting inspired on a recent trip to Austin I decided to start playing with some Texas inspired brisket seasonings.

I wanted to create something that didn't have all the preservatives, and additives found in most BBQ sauces that are used to make brisket. Yet, still have that wonderful explosion of spice, flavor, and subtle sweetness. This is what I came up with.

I’ve already been through two rounds of it in my house. I can't wait to hear y'alls thoughts.

NOTE: This recipe calls for a Pressure Cooker. You can use a slow cooker intead. Sauté the meat in a pan before hand. Then slow cook on LOW for about 6-10 hours. I prefer a pressure cooker. But, feel free to slow cook if you have the time.

YEILDS 2-4 SERVING…

WHAT YOU WILL NEED:

Instant Pot/Pressure Cooker Tongs Large flat platter Medium bowl Fork Knife Can opener Saran wrap

INGREDIENTS:

1.5 lbs brisket 2 1/2 tbsp. Avocado Oil 2 tbsp. coconut sugar 1 tbsp. apple cider vinegar 1 tbsp. chili powder 1 tsp. Himalayan salt 1/2 tsp. cumin 1/2 tsp. paprika Pinch of pepper 2 garlic cloves, minced 1 green chili pepper seeded, minced 1/2 white onion minced 1/2 white onion cut into wedges 2 tablespoons coconut oil 14 ounce Mexican style organic tomatoes undrained

PREPARATION:

  1. Combine avocado oil, coconut sugar apple cider vinegar, chili powder, salt, cumin, paprika, pepper, together in a bowl. I reccomend making two servings so that you have an extra one to use as a sauce once the brisket is ready to serve.

  2. Place your brisket flat in a platter.

  3. Pour half your mixture over the top of your brisket. I like to use my hands to help spread and massage the mixture evenly into the meat. Then I flip it and do continue to spread and massage. Sprinkle minced garlic, and minced onions on top and underneath of the marinaded brisket.

  4. Cover and leave in fridge for 24-48 hours.

  5. Press sauté and set to medium/high on your pressure cooker/instant pot.

  6. Add coconut oil to your pot and sauté about 4 minute on each side--until your brisket is browned. Then turn your instant pot to keep warm.

  7. With tongs lift your brisket and place half of the Mexican spiced tomatoes under the brisket and the other half on top. Top off with the onion wedges.

  8. Seal your pressure cooker and cook at maintained pressure for 1 hour. Let the steam out manually and open.

  9. Lightly coat the top of your brisket with coconut sugar approx. 2 teaspoons flip and repeat on the other side. Hit sauté again and let it sauté for about 5-10 minutes total flipping halfway through. This will caramelize the coconut sugar a little and you give you that nice BBQ sauce taste without all the chemicals, preservatives, and junk.

  10. Viola! Pair with a sweet potato, some slaw, grilled corn, and or a biscuit and enjoy away. Refrigerate left overs for some delicious brisket sandwiches and or wraps the next day!

DISCLAIMER:

I am not a Doctor. This website is not meant to diagnose, treat, cure, and/or prevent any disease. The opinions expressed here, within this website, are derived only from my own personal experience and/or research. Please consult your doctor before making changes to your diet.

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COCONUT FRIED CHICKEN

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COCONUT FRIED CHICKEN

When I started the Auto Immune Protocol diet, a more restrictive version of the Paleo diet, I was Miserable. No, that capital M is not a typo. A lower case m would be a misrepresentation of how I felt.

I have been put on every diet imaginable, since my teens; due to numerous health alignments. I've done the Candida Diet, the Elimination diet, the Cabbage Diet, the Atkins Diet, and the Liver Diet. I've been a Vegetarian, a Peskitarian, a Vegan, and a Carnivore. I've done master cleanses, and juice cleanses, the Paleo diet, and now the Auto Immune Protocol (aka AIP) diet... You name it, I've probably been put on it for one reason or another.

Now, in all fairness, they weren't that bad. I learned something new from every diet. I also discovered new foods, on each diet, that I probably would have never otherwise tried. But, the first couple weeks of each diet--- definitely had it's moments-- flashes of hangry, temper tantrum, drug detox-withdrawal like, I see dead people, dramatically falling to my knees on the kitchen ground in angst, type of moments. And don't even try to act like you've never had those moments. If you're on THIS page, there is a greater possibility than not, you've had at least one of these encounters at some point in your life or another.

But, I made a decision early on, that if I had to be on these diets for my health, I would just have to get creative. Tasteless, miserable food was and is not an option for me. I have never believed that we have to sacrifice taste, in order to be healthy. It may take more work and a little adjustment. But, there is ALWAYS a solution.

Not only am I French. But, my father was also a Chef. Hence, food was always a huge part of my life. It was and still is one of my great pleasures, to this very day. I don't need copious amounts of food. However, I do like to enrich each day with a good meal.

Fast forward to me still playing with the boundaries of this new AIP diet. I decided to try something simple... Coconut oil, coconut flour, and chicken. Thus, was born the, "No Fry Coconut Fried Chicken."

Lets be real, it's not going to taste like grandma Ja Mima's down home, backwoods, traditional, family recipe, southern fried chicken. But, it's pretty darn good, addicting, anddddd it's good FOR you!

If you are actualy still reading this. You're probably the type of person that is going to really love this recipe! So like it, share it, eat it, annoy everyone you know with your new found favorite recipe-- cause that's how we do it now-a-days when we find something we like. We impose it on everyone around us, flooding everyones social media feeds, hoping to find other similarily obssessive, food driven, health nuts like ourselves to justify our "healthy" addictions. You would think that we had just found the founatin of youth the way we rant on. But, what if we did?... (Leaves you pondering, on that note)

Bon Voyage and see you on the next recipe.

YEILDS 2 SERVING…

WHAT YOU WILL NEED:

Baking Dish Oven Tongs 1 small bowl 2 medium sized bowls

INGREDIENTS:

6 chicken wings Unrefined Organic Coconut Oil ¾ cup of Coconut Flour 2 tbsp. Salt 3/4 tbsp. Black Pepper 3/4 tbsp. Garlic Powder/Granulated Garlic *Paprika

PREPERARTION:

  1. Preheat Oven to 425 F.

  2. In a small bowl combine Salt, Pepper, and Garlic Powder. Stir until combined and put aside.

  3. In a medium bowl pour your Coconut Oil. You shouldn’t need all of it. But, I prefer to have a little more than I need so that I can fully coat the chicken wings.

  4. In another medium bowl place your 8 heaping tablespoons of organic coconut flour.

  5. Put the your wings in a oven safe cooking dish. Cook for about 1 hour and 25 minutes. Check on your wings periodically as every oven is different. I use a big oven. When using a smaller oven, like a toaster oven, I lower the cooking temperature to about 400. Smaller oven tend to get and stay hotter.

  6. When your wings are ready and/or when they are a nice deep golden brown, take your wings out of the oven.

  7. Using tongs transfer one wing to your bowl of coconut oil. Flip and rotate to the wing, as to make sure to thoroughly cover the wing.

  8. Now, using your tongs, transfer the wing to your coconut flour bowl. Again, flip roll, and rotate your wing until covered to your desired thickness.

  9. Transfer your finished wing back to your cooking dish. Repeat the same thing with the rest of your wings.

  10. Using your salt, pepper, garlic mixture sprinkle on top of your dish of wings.

  11. If using Paprika, sprinkle a light coat over your dish. This adds a subtle smoky and spiced flavor to the dish. I have personally found sprinkling the paprika over the dish be to more efficient than measuring it out and then dispersing it. The size of the chicken wings tend to vary. So, I get a better idea by eye balling it. If you are on the AIP diet skip this step until reintroducing spices.

  12. Put your dish back in the over for about 20 minutes and/or until browned.

  13. Pull your dish out of the oven, let it cool down for a couple minutes and enjoy. I love this dish the day after even better than when it is fresh out of the oven. So, feel free to make extra to leave in the fridge for the next day.

DISCLAIMER:

I am not a Doctor. This website is not meant to diagnose, treat, cure, and/or prevent any disease. The opinions expressed here, within this website, are derived only from my own personal experience and/or research. Please consult your doctor before making changes to your diet.

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BEEF BONE BROTH SOUP

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BEEF BONE BROTH SOUP

Broth soups have long been used, by our ancestors, to help boost the immune system. But, what most people don't know is that Bone Broth has been used to help alleviate more than just colds, and flus. Numerous doctors and nutritionists swear by bone broth for the aiding in digestion, colon, and intestinal issues including leaky gut. It can help get rid of chronic diarrhea, constipation, and even some food intolerances. It is a staple among people on the Auto Immune Protocol diet a key component in the holistic community to help in sending Auto Immune Diseases into remission.

Now, I am not talking about boxed store bought bone broth that has been drained and preserved. I am talking about fresh made bones that have been slow-cooked for 72 hours to release known healing compounds such as collagen, proline, glycerine, and glutamine that have the power to aid in transforming your health.

Research has even shown that bone broths contains minerals in a form that are easily absorbable; such as Glucosamine, chondroitin sulphates, glucosamine. These are the same compounds that can be found in pricey supplements to help reduce inflammation, arthritis, and joint pain.

WHAT YOU WILL NEED: A Large Crockpot/Pressure Cooker Cutting Board Good Knife Mason Jars Tupperware

INGREDIENTS:

2 LBS of Grass-fed Organic Bones (Meat is Optional) 1 bunch of Green Onions and/or 1 Brown Onion (I like to use both) 2 Carrots
3 celery stalks 1 bulb garlic 1/4 cup fish oil 1/2 cup apple cider vinegar 12 cups alkaline water 1 4 inch piece of ginger root 1 inch turmeric root 1 small bunch of fresh oregano

PREPARATION:

  1. Put the 2lb's of Grass-fed Organic Beef Bone (and red meat) into a large crockpot

  2. Chop Green Onions/Brown Onion into approx. 2 inch pieces. Then, drop them into your crockpot.

  3. Slice your Carrots. Then, drop them into your crockpot.

  4. Peel and smash the cloves of your garlic bulb. Then, drop it into your crockpot.

  5. Slice the ginger root and turmeric root. Then, drop it into your crockpot.

  6. Chop your orgeano. Then, drop it into your crockpot.

  7. Add 1/4 cup of salt, and 1/8 cup of black pepper to your crockpot.

  8. Add 12 cups of alkaline water, fish oil, and apple cider vinegar to your crockpot and cover.

  9. Let the soup cook for 72 hours on low. If using a pressure cooker I have read it only takes 3 hours to cook. I do not have one, yet, though, so I am not positive on the timing. Check your bones to be sure

  10. Before removing your soup check that the inside of your bones have hallowed out. Or gently push out the in the insides out with the edge of a spoon of knife. The collagen and glutamine, that you cook out of the inside of the bone, can help to heal and seal your gut.

  11. I recommend, separating the solids from the liquid and keeping them separate by using a straimner. I fill mason jars with the liquid and put the veggies and meat in a Tupperware. I like to use the veggies and meat for a salad.

  12. Once your soup is ready cover it and transfer it to the fridge for approximately 4-5 hours or until the soup fat solidifies on the surface. Use a large metal spoon and skim off the fat that has rises to top, to "degrease it".

  13. Voila. Your broth is ready to enjoy! Heat it u[, or drink it cold, straight from mason jars.

DISCLAIMER:

I am not a Doctor. This website is not meant to diagnose, treat, cure, and/or prevent any disease. The opinions expressed here, within this website, are derived only from my own personal experience and/or research. Please consult your doctor before making changes to your diet.

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KIMCHI

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KIMCHI

Kimchi has long been used to help aid in digestive issues (including ulcers, leaky gut, and auto immune disorders), cardiovascular issues, cancers, and diabetes to name a few. You can eat it by itself, in soup, fried rice, with eggs, in your salad; the possibilities are endless! As with most fermented foods it boosts a powerhouse of nutrition, full of possible health benefits. It is said to help strengthen the immune system, maintain cholesterol levels and is high in probiotics. It is low calorie, high in fiber, and has a range of vitamins such as vitamin A, vitamin B1, vitamin B2 and vitamin C. Plus, it is rich in essential amino acids and minerals such as iron, calcium, selenium. In addition to an assortment of powerful antioxidants; it can provide the additional benefit of probiotics in the form of lactobacillus bacteria. It contains numerous healthful components including capsaicin, chlorophyll, carotenoids, flavonoids and isothiocyanates is low fat and low carb. You can see why Koreans have long considered it their lifeblood and encourage eating some with each meal. Maybe, it's not an apple a day that keeps the doctor away. But rather, could it be that 3 kimchi’s day keep the doctor? I guess there is only one way to find out...

Traditional Korean Recipes use Korean Red Pepper Flakes. I use red chili flakes in this recipe. You are welcome to use either or. The Korean flakes will have a slightly smokier aftertaste. For those that like their kimchi pretty sour, as I do, I have found that the kimchi achieves that nice sour taste faster with regular chili flakes.

WHAT YOU WILL NEED:

Large Bowl or Pot Good Knife Strainer 1 Half Gallon Jar

INGREDIENTS:

1 cup Himalayan Salt

13 cups of Water

2 Heads Cabbage

1 bulb of garlic

1, 4 inch piece, of ginger root

1/2 Cup of Fish Sauce

1 Daikon Radish

1 bunch green onions

1/4 cup red chili flakes (*Korean Red Pepper Flakes)

PREPARATION:

  1. Dissolve 1 cup of salt into 13 cups of water.

  2. Cut Cabbage Heads into 2 inch wedges.

  3. Soak Cabbage in salt water over night.

  4. Combine bulb of peeled garlic, 4 in. ginger root, and 1/4 cup fish sauce in a food processor until minced.

  5. In a large bowl combine daikon radish, bunch of green onions, red chili flakes and garlic mixture and toss thoroughly. Do not use your bare hands when doing this, though. It will burn you hands!

  6. Separate the mixture and the juices by straining. Put, the liquid aside.

  7. Stuff your half gallon jar with the cabbage mixture. Fill with the liquid mixture until covering the cabbage. Make sure to leave room as it will bubble and expand when fermenting. Press down cabbage firmly to get rid of any air bubbles. Make sure that your cabbage is fully submerged to avoid mold.

  8. Cover with mason jar top loosely on. I just place it on top of the jar without turning it leaving it open.

  9. Let sit in a cool place for 3-7 days in a cool place. The warmer it is the faster it ferments. I tend to ferment it at approx. 74 degrees for about 7 days. Then, I leave it in the refrigerator for a couple more weeks before it achieves my preferred sourness. Koreans say, that it doesn't go bad it just gets more and more sour tasting. When it's too sour to eat you can use it for soup or kimchi fried rice.

  10. Warning though. It smells horrible when it's fermenting. So, I put it in a small-contained room with an air purifier. Traditionally, kimchi was made in clay pots and buried in the ground to ferment. When you smell fermenting kimchi you might understand why. Lol.

DISCLAIMER:

I am not a Doctor. This website is not meant to diagnose, treat, cure, and/or prevent any disease. The opinions expressed here, within this website, are derived only from my own personal experience and/or research. Please consult your doctor before making changes to your diet.

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COCONUT KIFER

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COCONUT KIFER

Coconut Kefir is a fermented coconut water drink. This probiotic drink, is said to contain highly benefical organisms of bacteria (aka flora) that help to promote digestion, and overall gut health. In addition, it can help to cleanse the liver, boost the immune system, and can even help to enchance the brain and mood. Said to be more potent than yogurt; Coconut Kefir helps to restore the balance of micro flora in the body. It also contains high levels of minerals which can help in restoring energy levels.

Beware, though... side effects can include reduced sugar cravings. So, if you want to stay unhealthy this might not be the proper bubbly for you.

I like to use Water Kefir grains by Cultures for Health. [KIFER GRAINS ON AMAZON]

WHAT YOU WILL NEED:

1 Large Mason Jar with lid
4 small mason jars or bottles
Machete or Sharp Knife

INGREDIANTS:

5 Young Thai Coconuts (All coconuts contain varying water. You may need more and/or less)
1 Box of Kefir Grains

PREPARATION:

  1. Begin, by cracking open each of your coconuts. I like to make a fairly large square that covers most of the top of the coconut. This makes it easier to scoop out all of the coconut meat.

  2. Drain your coconuts into your large mason jar by turning them upside down; letting all the coconut water out. Leave room at the top of the jar to avoid overflow when done. This also allows room for the bubbles that will form in the carbonation process.

  3. Pour your Kefir grains into your large mason jar and seal it shut.

  4. Store your jar in a dark cool place. Allow it sit for 24-72 hours. When the bubbles begin to form, your kefir is ready. I like about medium strength. So, I let it sit a little less than 48 hours. Feel free to start tasting it after 24 hours.

  5. Once your kefir is ready, you are ready to pour it into your smaller jars. Leave about an 1/8 of liquid to keep to make your next batch. I highly recommend opening your kefir jar over the sink. Sometimes the bubbles and pressure created during fermentation can cause it to fizz and/or overflow when you open it. Seal your jars shut, refrigerate, and enjoy at your leisure.

  6. I like to start my next batch once a batch is ready. You can also play with different kefir flavors by fermenting it with different fruit. If you do this, it is advised to switch out the fruit every 24 hours during the fermenting promise. I like to use strawberries sometimes as it gives it a slightly sweet strawberry taste.

DISCLAIMER:

I am not a Doctor. This website is not meant to diagnose, treat, cure, and/or prevent any disease. The opinions expressed here, within this website, are derived only from my own personal experience and/or research. Please consult your doctor before making changes to your diet.

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COCONUT YOGURT

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COCONUT YOGURT

Coconut yogurt is said to be highly beneficial in maintaining the health of the gut; as well, as the restoration of the gut. Combining two powerful antidotes, coconuts and probiotics, can aid in the process of restoring good flora to your intestines. It is also a great way to help improve your digestion. In France, where I was born, it is customary to eat a yogurt after a meal for this very reason.

I highly recommend adding coconut yogurt to your diet; especially if you are dealing with digestion and/or auto immune issues. It has been instrumental, for me personally, in getting me through auto immune issues and a condition called, "leaky gut." Each person will probably enjoy their yogurt a little definitely. So, the amazing thing about making it your own yogurt is that you get to customize it to your own liking. Keep inmind, that the longer you ferment the yogurt the more sour it will taste.

You can also feel free to add fruit, for flavoring. I personally, like to make mine plain and then add some Paleo Coconut flakes (made by: Julian Bakery) [PALEO FLAKES LINKS] and fresh berries. The Paleo flakes are a little pricey but they are sooooo delicious. Plus, they are chemical and preservative free. If you are following an Auto Immune Protocol it is the only cereal currently on the market that is AIP compliant. You can find them at Whole Foods, and online.

Also, you can use any yogurt maker to make this recipe. I personally recommend the Euro Cuisine YM100. It is easy to use, and reasonably priced. I use the middle priced style because it shuts off by itself. It was about $39 on Amazon. [AMAZON YOGURT MAKER LINK] The one that does not have an automatic shut off was $19. Walmart carries it, as well. [WALMART YOGURT MAKER LINK] I like using Amazon, when I can, especially since I have investe in a Prime account as there is usually free fast shipping and easy returns if you are not happy with the product. Feel free to use a pressure cooker, if you have one and/or other yogurt makers. You might have to adjust a few steps to recipe. But, it will still be as finger licking good.

COMING UP THIS WEEK ON WWW.ACCIDENTALPARISIANCOOK.COM FIND OUT HOW TO USE THE LEFT COCONUT WATER TO MAKE YOUR OWN FRESH COCONUT KEIFER....

YEILDS APRX. 8 SERVINGS

WHAT YOU WILL NEED:

Vitamix Good Knife to Open Coconuts/Machete Large Bowl Metal Spoon Yogurt Maker

INGREDIENTS:

4 Fresh Young Thai Coconuts 1 1/3 cups fresh coconut water 1 Tablespoon Organic First Press Unrefined Coconut Oil 8 Probiotic Capsules 16 drops of vanilla extract 8 Tablespoons Organic Coconut Sugar *Optional

PREPARATION:

  1. Begin, by cracking open each of your coconuts. I like to make a fairly large 4 sliced square that covers most of the top of the coconut. This makes it easier to scoop out all of the coconut meat.

  2. Drain your coconuts one by one in a large bowl by turning them upside down; letting all the coconut water out.

  3. With a large metal spoon, scoop out the coconut meat and place it in your Vitamix.

  4. Blend 1 1/3 cups of the coconut water with the coconut meat until blended thoroughly. I advise using ½ a cup of the coconut water, at time. Ideally its constancy will be slightly thinner than a milkshake. Since no two coconuts have exactly the same amount of meat in them the amount of coconut water needed may slightly vary. You can add or subtract coconut water to adjust the consistency to your own liking. Please note though, that it will get thicker in the fermenting process.

  5. (OPTIONAL) Add 8 tablespoons of coconut sugar. It may seem like a lot. However, in the fermentation process the sugar helps speed up fermentation. It is fuel for fermenting, so to speak. So, YOU won’t actually have as much sugar content in the yogurt as you would if you add the sugar after the fermentation. But, it will make it slightly sweeter.

  6. Once blended. Pour your mixture into your glass yogurt containers. I fill them ¾ of the way since they expand during the fermenting process.

  7. Add one probiotic capsule to each yogurt by opening them by hand and dumping them in each glass..

  8. Add two drops of vanilla extract to each yogurt. Mix the probiotics nd vanilla extract into each yogurt thoroughly and then seal by adding the lid.

  9. Now, you are ready to ferment. I like my yogurt on the tangy sour side so I leave them for about 20 hours (with no sugar). If you like them less tangy I would recommend about 15 hours. (with no sugar).

  10. Once they are ready. Refrigerate them and eat at your leisure. I would not leave them more than a week in the fridge as they will continue to ferment. Refrigeration slows down the fermenting process drastically. However, it does not halt it.

DISCLAIMER:

I am not a Doctor. This website is not meant to diagnose, treat, cure, and/or prevent any disease. The opinions expressed here, within this website, are derived only from my own personal experience and/or research. Please consult your doctor before making changes to your diet.

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