Beef Stew Slow Cooked with Seasonal Persimmon and Whiskey

 

BEEF STEW SLOW COOKED WITH SEASONAL PERSIMMON AND WHISKEY

This recipe is absolutely delicious.  My whole family absolutely adored it and it is a great way to utilize those wonderful seasonal persimmons.  When ripe, persimmon are honestly one of the most lovely fruits.  I really believe there is a reason why they were always present in stories of the great Greek gods and goddesses!  They are so sweet when ripe and packed with powerful nutrition as they are packed with Vitamin C, boost immunity, aid in digestion, powerful enzymes and much more!  I absolutely love them slow cooked in stews like this because they give this fantastic dimension, subtle sweetness and robust flavor. (just make sure to remove the skins and that the persimmon are very ripe).  We served ours over garlic mashed potatoes which if you haven’t already grab my chef tip on my instagram account, you should!  It will take your mashed potatoes to a whole other level.  This can also be served on it’s own to keep it paleo/grain free or another favorite of ours is over buttered noodles.  Anyway you serve it, this recipe is a definite keeper any night of the week but would be really perfect on a Sunday or as an alternative over the holidays to all that turkey!

I hope the most important piece is that everyone tries to find a moment to slow down, gather and connect.  I think this time of year especially for those living in colder temperatures can be so comforting.  I really believe the seasons guide us and as winter approaches it can be a beautiful time of reflection.  I know I personally like to review my year as the new year approaches and think about what I’ve learned, what I’m ready to let go of and what I’m ready to bring more of into my life.  Food can be a part of helping us to nourish this slow down as well.  Meals like this slow us down and force us to pause from our busy lives.  Plus, your house will smell absolutely divine too so there is that!

 

EQUIPMENT

Oven safe pot with a lid or cast iron pot with lid

Measuring spoons

Measuring cups

Wooden spoon

INGREDIENTS 

1 grass fed beef chuck roast

1 clove of fresh garlic peeled and sliced in half

1 tbs sea salt

Freshly ground black pepper

2 tbs extra virgin olive oil 

1 large shallot peeled and minced

2 celery stalks ends removed washed and chopped

2 additional cloves garlic peeled and minced 

2 tbs fresh parsley washed and minced

4 carrots washed peeled and minced

1 celeriac root peeled and chopped (optional)

2 sprigs fresh thyme 

2 sprigs fresh rosemary 

Pinch of sea salt

Freshly ground black pepper 

3 very ripe persimmons core and skin removed, then sliced (the fruit should be almost gooey and incredibly mushy to the touch)  

1/2 cup whiskey (alcohol will cook off so do not worry about serving this to kiddos)

1 cup low sodium chicken stock store bought or homemade 

Preheat oven to 400.  Take your beef roast and rub with sea salt and black pepper on all sides, then rub with fresh garlic all over.  This will tenderize the meat.  Set the roast aside briefly.  Take an oven safe pot with a lid and add olive oil then place your stove top to medium/high heat.  Once hot, add beef roast and sear the meat 5 minutes on each side till the outside begins to brown continuing to rotate the roast till all the sides are seared nicely and brown.  Then remove from pan and set aside briefly once again.  Add shallots, celery, garlic, parsley, carrots, celeriac root, fresh thyme, rosemary, sea salt and black pepper.  Sauté for 8-10 minutes till the vegetables become tender.  Now add ripe persimmons and whiskey and reduce heat to low, then add your beef roast back to the pot and simmer for 2-3 minutes then add chicken stock.  Simmer another 5 minutes then place the lid on your oven safe pot.   Now place the roast (making sure the lid is on) into your oven at 400 degrees and set your timer for 15 minutes.  Then reduce the oven to 275 and continue to cook the roast for another 2.5 hours continuing to leave the lid on.  Once done, remove from oven and let rest for 5 minutes.  Slice the beef roast then serve immediately with the cooked veggies and gravy that the beef roast cooked in.  As discussed above, this is delicious over garlic mashed potatoes, buttered noodles or on it’s own.  Enjoy!

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.  It makes a great holiday gift too!!!

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery !

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!

 

Ground Turkey Three Bean Chili

GROUND TURKEY THREE BEAN CHILI 

This time of year is actually very busy with all the variety of after school activities and holiday preparations.  I’am also thoughtful this time of year of mainting that balance between enjoying the holidays while still trying to maintain some consistency with meal prep and nourishing meals that keep our family balanced.  It is one of the many reasons I love this particular recipe! In fact, this recipe is so good it is fabulous to take to any holiday potluck as everyone will really enjoy it which is great too.

This is a favorite in our house especially with my kiddos so anytime that happens it becomes a regular staple in our meal rotation.  It is also a fabulous way to pack a lot of powerful nutrition in there.   I love the versatility too of this recipe as I have made it so many different ways.  It can be made vegan by simply omitting the meat.  I have done it with shredded chicken thighs, ground beef.  In fall, I often will throw some seasonal diced butternut or delicata squash in there.  It also makes for fantastic meal prep for the week as it holds really well in a airtight glass container thorough the week in the fridge.  My husband loves to take the leftovers to work and I generally get two meals out of this as the first day I will serve it over sprouted quinoa or brown rice with all the fixings.  Then the next day or day after we serve it over baked potatoes which is amazing!!  This recipe really satisfies that need and desire for warming, comforting foods for those living in cooler climates too.  All the way round this is a recipe that you will want to keep around!  I hope you enjoy it as much as we do.

EQUIPMENT:

Large stock pot

Wooden Spoon

Measuring Spoons

Measuring Cups

INGREDIENTS:

2 tbs olive oil

1 small onion peeled and minced

3 cloves of fresh garlic peeled and minced

3 tbs fresh cilantro washed and diced

3 stalks celery washed and diced

5 medium carrots peeled and diced 

1 lb ground organic turkey

Pinch of sea salt 

Freshly ground black pepper 

1 24 oz jar or can of crushed tomatoes 

3 tbs organic ketchup 

1/4 cup apple cider vinegar 

3 tbs real maple syrup

2 tbs chili powder

2 tbs cumin powder 

1 can of pinto beans rinsed 

1 can kidney beans rinsed

1 can black beans rinsed 

2 cups filtered water 

METHOD:

Take a large stock pot and add olive oil then place heat on medium.  Add minced onion, garlic and fresh cilantro and cook approx. 2-3 minutes till onion becomes translucent. Then add celery and carrots and cook another 5 minutes.  Now add ground turkey and sauté for 8 minutes till ground turkey is mostly cooked.  Now add can or jar of crushed tomatoes along with ketchup, apple cider vinegar and maple syrup.  Then add chili powder and cumin along with the pinto beans, kidney beans and black beans, then add filtered water (chef tip: I pour my filtered water into my jar or can of tomato sauce to get it all out so there is no waste then I add to chili). Bring heat up to high so the chili can come to a quick boil then immediately reduce to low and leave the top of the pot slightly off so chili can reduce and thicken for approx. 30 minutes.  Once done, I love garnishing with fresh cilantro, avocado, hot sauce, unsweetened coconut yogurt or you can use sour cream. Other options are topping it off with a sprinkle of cheddar cheese.

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.  It makes a great holiday gift too!!!

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery !

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!

 

Gluten Free Seasonal Apple Tart

Happy Fall!  I really love everything about this time of year.  The cool temps, crunchy leaves, the smell of the air, pumpkins and yes apples!!  Lately, I’ve been slicing apples and sprinkling them with cinnamon and a squeeze of lemon as an afternoon snack.  My kiddos absolutely love it too and it is so simple and yet absolutely delicious!  With all these beautiful seasonal apples in abundance right now, this morning it got me thinking about recipe ideas as the holiday season approaches that are easy, delicious and yet don’t require a lot of time and are also healthier!

I whipped up this easy tart this morning and it turned out really nicely and would be fabulous as dessert with a scoop of vanilla ice cream, a dollop of whipped cream or on it’s own with a cup of tea in the afternoon.  This also can be easily adapted to be vegan simply by adjusting the butter to a vegan option like miyokos kitchen cultured vegan butter.  The fruit can also be adjusted throughout the seasons for example fresh peaches or plums in summer.  I think it is important for a good recipe to have versatility so enjoy!

Gluten Free Seasonal Apple Tart

 

Tools:

Measuring Cups

Measuring Spoons

Tart Pan or 9 inch Cake Pan

Food Processor

Parchement Paper

Ingredients:

For Tart Dough:

2 cups gluten free oatmeal (I like Qia Oatmeal)

1 tsp ceylon cinnamon 

1 tsp sea salt

1 stick cultured grass fed butter cut into pieces

1 cup gluten free flour (I prefer Pamela’s Gluten Free flour)

1/4 cup real maple syrup 

For Apple Topping:

4 large honey crisp apples peeled, cored and sliced thinly  

1 tsp ceylon cinnamon 

1 tsp sea salt

1 tsp fresh nutmeg grated or ground nutmeg 

1 lemon juiced 

1/2 cup real maple syrup 

Method:  

Take a piece of parchment and cut into a round circle that is the same size as your tart or cake pan.  Then lay into the bottom of your pan.  Ideally use a food processor like a cuisinart (chef tip: fork and bowl can also be used if you do not have a food processor to combine all the above ingredients) and add oatmeal, cinnamon, sea salt, butter, gluten free flour and maple syrup.  Pulse in your food processor till it forms into a dough.  Once it forms into a dough, remove from food processor and use your fingers and press into your cake pan or tart pan approx. into a 1 inch layer.  Set aside briefly while you make the apple topping.

Now take apples and peel them, cut the cores out and slice them thinly.  Add sliced apples to a large bowl, then add cinnamon, sea salt, nutmeg, lemon juice and maple syrup.  Roll the apples and combine all the ingredients well.  If your short on time just pour the apples over the tart dough or if you have more time arrange in a fan like circular manner like the picture below.  Place on a cookie sheet and bake at 375 for 45 minutes till golden brown.  Once baked cool on a wire rack.

 

For more delicious every day recipes, my new cookbook EmPowerful can be ordered here:

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me on social media on Facebook at Chef Emery or on Instagram @chef_emery !

Wishing everyone a safe and happy holiday season! Oxoxoxo Chef Emery

Slow Cooked Whole Chicken with Cranberries, White Wine and Fresh Herbs

I love one pot cooking especially in the fall when the kids schedules are jam packed with a myriad of after school activities.  It allows me to cook this in advance, let it rest and then gets a super nourishing dinner on the table super fast that we can all sit down to.  This recipe is incredibly versatile too as I love incorporating whatever seasonal veggies or fruits are in season at that time of year.  As we know, fall is the beginning of seasonal produce such as apples, cranberries as well as the first appearances of oranges as we drift towards winter.  I want you to take the “idea” of this recipe and then use it throughout the year by switching the herbs, fruit, veggies and even the liquid used.  I chose to use apple cider for this recipe because it is in season but chicken stock can be substituted, red wine.  I think you get the idea.  This particular dish was a huge success!  Everyone absolutely loved the sweetness that the apple cider, oranges and the cranberries slow cooked in white wine gave the recipe.  I served this with a buttermilk garlic puréed celeriac which really finished this dish off.

We can eat nourishing meals that are also absolutely delicious by just getting a little organized and then making the commitment.  You will be honoring yourself as well the gift of coming together and gathering around food.  I can not say how many times that true magic is shared around our table over food.  This is where a lot of the connection happens and it is invaluable.

** Chef’s note:  You will need an oven safe pot with a lid

Preheat your oven to 400

Ingredients:

1 whole organic chicken

1 organic organic washed and sliced

1 cup local organic cranberries

2 bay leaves

4 sprigs organic thyme

4 sprigs organic rosemary

2 tbs herbs de provence

4 cloves organic garlic peeled and diced

1 onion washed, peeled and diced

3 organic carrots washed, peeled and diced

2 organic celery ribs washed and diced

1 cup white wine

1 cup apple cider

2 tbs maple syrup

sea salt

freshly ground black pepper

2 tbs organic ghee, butter or olive oil

 

Wash your chicken and rinse the cavity then pat your chicken down till dry.  Rub the chicken with sea salt, freshly ground black pepper and herbs de Provence.  Rub the cavity with sea salt.  Take a large oven safe stock pot with a top and add ghee, butter, or oil and place the heat on medium.  Add the seasoned chicken to the pot and cook 5-6 minutes on each side till golden brown.  Remove chicken from the pot and briefly set aside.  Now add onions and cook approx. 8 minutes till golden brown, then add garlic, celery, cranberries and carrots and cook approx. 5 minutes more.  Now add the chicken back to the pot then add the apple cider and wine.  Let simmer for two minutes then drizzle the top of the chicken with maple syrup.  Take the ends of the sliced orange and squeeze the juice over the top of the chicken.  Then place the rest of the sliced oranges over the top of the chicken along with the rosemary, bay leaves and thyme.  Place the top on the pot and place in the oven at 400 for 15 minutes, then reduce to 275 for one and a half hours.  Remove from oven and let rest.  Serve and enjoy with mashed potatoes, mashed turnip, celeriac and/or a big salad.

-Chef Emery oxoxoxo

Organic Gluten Free Oatmeal Apple Banana Bread with Pecans, Sunflower Seeds and Flax

I tested this recipe the other day and it is super delicious!  The nutty crunch of the sunflower seeds, flax and pecans paired with the sweetness of the apples and bananas is really lovely.  This is especially delicious with some almond butter and a cup of tea!

While I was making this bread, it made me think of this quote that I love by Alice Waters, “It’s around the table and in the preparation of food that we learn about ourselves and the world”.  It truly captures everything I believe about cooking and what it can be.  My  daughter and I made this bread together and found great pleasure in the measuring, blending, smelling and tasting.  There are distinctive bonds formed when we gather to create delicious meals and enjoy them together.  It is in this gathering that I believe we find a piece of ourselves, our bond with others and nature.  I encourage you to do the same.

Please enjoy this recipe and if you love it share it and tag me on instagram@emery5

Ingredients:

7 packages of gluten free organic qia oatmeal
1 tsp baking powder
Pinch of sea salt
1 tsp real organic vanilla extract
1 tbs organic cinnamon
1 tsp fresh nutmeg
2 organic bananas mashed
1/2 cup real organic maple syrup
1/2 cup organic apple sauce
3 tbs organic grass fed ghee
3 local organic eggs
1/2 cup sunflower seeds raw unsalted
1/2 cup raw pecans
2 tbs organic flax seeds

Preheat oven to 375
Take a small bowl, add mashed banana, apple sauce, maple syrup, vanilla extract and eggs.  Whisk with a fork till fully combined then set aside briefly.  Take a high speed blender and add all 7 packages of oatmeal into the blender.  Place your blender on the high setting and blend until it forms into flour.  Add the oatmeal flour to a large bowl, then add baking soda, sea salt, cinnamon and freshly grated nutmeg and use a fork to fully combine the ingredients.  Now add the oatmeal flour mixture to the wet banana mixture.  Gently combine (do not over mix or bread will become tough) then add sunflower seeds and pecans ( save a few pecans and sunflower seeds for the top of the bread).  Gently mix the seeds and pecans through the batter then use a spatula and pour batter into a greased bread pan.  Then, sprinkle flax seeds and additional sunflower seeds and pecans on top. Bake at 375 for approx. 50 to 55 minutes till golden brown. Enjoy!

-Chef Emery Oxox ❤️❤️❤️

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️

 

Gluten Free Organic Oatmeal Banana, Rum and Seasonal Pumpkin Bread with Dark Chocolate Chips

Fall is absolutely one of my favorite seasons and this banana bread will honestly have your whole house smelling incredible!  This recipe is super easy to make and kids will love it to.  I’ve been enjoying a slice in the afternoon with a hot cup of tea working on slowing my pace down and finding the beauty in the slow down.  This time of year nature is beginning to transition towards winter and we are a part of nature.  You may notice feeling more inward or wanting to curl up on the coach with a good book.  I encourage you to do so and this recipe is a perfect opportunity to allow yourself that time.  There is something about cooking and connecting with real food that just relaxes the mind.  The smell and aromas that fill your home are a sensory gift for the soul that truly connect us with ourselves, nature and others.  My hope is that you make this recipe and enjoy the fall slow down and all the beauty that nature provides.  Enjoy it by yourself, with family or a good friend.  Much love.

3 tbs organic grass fed ghee

1 tsp real organic vanilla extract

3 local organic eggs

3 organic bananas peeled and mashed

1 additional organic banana peeled and sliced in half for top of bread

1/2 can of 15oz organic pumpkin

1/2 cup organic real maple syrup

2 tbs rum ( optional but note that rum will cook off so it is perfectly suitable for kids.  It adds a subtle fantastic flavor to the bread )

7  individual 8oz packages of gluten free Qia oatmeal ( your choice what flavor )

1 tsp sea salt

1 tsp organic cinnamon

1 tsp baking powder

1/4 cup 70% dark chocolate chips

Preheat your oven to 375.  Then grease one bread pan with 1 tsp of oil.  Take 5 of the individual 80z packages of oatmeal and add to a high speed blender.  Blend on high till it forms into flour.  Then add flour to a small bowl with sea salt, cinnamon, baking powder and the last 2 individual 80z packages of oatmeal ( do not process these into flour and leave the oatmeal in it’s whole form ).  Set aside briefly.

In a large bowl, add ghee, vanilla extract, eggs, mashed bananas, maple syrup, puréed pumpkin, rum.  Mix with a fork until well combined then add the flour mixture.  Fold the batter till just fully combined then add the dark chocolate chips.  Once all the ingredients are combined use a spatula and add the batter into your bread pan.  Then take the sliced banana and lay on top of the batter then press the banana gently down into the batter.  Bake at 375 for approx. 1 hour till golden brown.  Cool and Enjoy!

-Chef Emery oxoxo

Gluten Free Organic Banana Rum Walnut Bread

I absolutely love this time of year.  Cozy fall sweaters, crisp mornings, apples, pumpkins, warm tea, a good book and cozy recipes like this.  Our bodies were meant to align with the seasons and it is important to listen.  You may notice you crave cold raw foods less such as salads, smoothies, etc. and are beginning to gravitate towards warmer dishes.  I always notice I want to drink a lot of tea this time of year.  This is our bodies highly intelligent way of aligning us with nature and preparing us for winter.

This quote from Alice Waters “Coming To My Senses” is so beautiful, important and captures everything I truly believe about food and our higher connection to it.  “I really believe that nature is everybody’s mother- and I think our disconnection from it is the reason for so many of the problems we have now.”  I think much of our culture is disconnected from nature in a way that is limiting us.  Food and cooking is such an easy way to do this.

This recipe is a favorite in our home and the combination of the ghee, ripe bananas and rum make it really lovely not to mention it is super easy to prepare.  You will not even taste the rum and any alcohol will cook off so do not worry about it not being appropriate to give to kids.

Preheat oven to 375

3 tbs organic grassfed ghee
3 organic local eggs
1 tsp real organic vanilla extract
3 organic ripe bananas peeled and smashed
3 tbs plain coconut yogurt
1/3 cup organic real maple syrup
2 tbs high quality rum ( optional )
Pinch of sea salt
1/3 organic raw walnuts ( optional )
1 tsp cinnamon
2 1/2 cups gluten free Pamela’s baking flour

Take a large bowl and combine ghee, eggs, vanilla extract, bananas, sea salt, coconut yogurt, maple syrup and rum using a fork to whisk till combined. Then add cinnamon and fold the flour into the batter using your fork. Add walnuts and combine, then using a spatula pour the batter into a greased bread pan then bake at 375 for approx. 50 to 1 hour. Cool and slice. Enjoy! Oxox – Chef Emery ❤️❤️