If you are looking for the freshest tasting coconut milk bliss then you have come to the right words.Continue reading “Cocomilk (Coconut Milk) Recipe and Guide”
So simple a post isn’t even needed.
In fact you don’t even need to read these words because you have everything you need from the title.Continue reading “Lettuce Shell Tacos”
I’ve already made an heirloom marinara, can free, but I recently wondered if ketchup was possible too. If it just involved the same concept of simmering out the water then of course it was possible. Ketchup is like marinara but you replace the water with vinegar.Continue reading “Slow Cooker Pumpkin Spice Ketchup : Paleo and Low Carb”
Adventurous Ainsley decided to randomly buy oxtail when at the farmer’s market. At this point the Internet is able to tell us how to cook any spontaneous decisions. My grandmother passed and my mother doesn’t cook so the Internet is my food nonny/mother chef. Father cooks really well, but I’m six hours from him and his specialties involve potatoes and tortilla chips which are both off this mouth menu.
I mouth rave over the Internet’s value of having recipes for any diet.
We have cooking classes at our fingertips in both videos and extensively beautiful blog posts. So when searching for ox tail I found this amazing man’s YouTube video:
My recipe draws a lot from his. If it were a stick figure drawing he’d have drawn everything up to the circle head. The main difference is how we wind up cooking the oxtails and that mine is a single serve. If you want a full on family size go with his marinade and then come back to me for the slow cooking and broth making.
Oxtail is one of those mouth ripping flavors you will never forget and I recommend at least trying it twenty times in your life. The flavor is reminiscent of ribs but with a rougher texture. Since the meat really needs to be marinated and cooked slowly the flavor really seeps in to every delicious moment.
Oxtail is also loaded with delicious body and mind nutrients. It is rich in electrolytes like magnesium, sodium and potassium. Oxtail also reduces inflammation which is linked to depression and anxiety.
The best reason to nom this mouthful of earthenly soaked meat is because it is delicious and really fills you up. The nutrients in it are perfect for the human body and so you feel deeply satisfied in mouth, body, and mind.
Single Serve Slow Cooker Oxtail
1 lb Oxtail (try the local butcher or farmer’s market)
1 Lemon (optional)
2 Sprigs Thyme
2 Sprigs Rosemary
1/2 Teaspoon Cloves
1/2 Teaspoon Allspice
1/2 Teaspoon Salt
1/4 Cup Avocado Oil (or safe olive oil)
1 Tbs Worcestershire Sauce or Coconut Aminos
1/4 Cup of Spring Onions, Chopped
1/2 of a Yellow Onion, Diced or Sliced
2 Garlic Cloves, Smashed
2 Sprigs of Thyme
Directions for Marinade:
- Place the oxtail in a large glass container or any container that can hold all of the ingredients (I’ve used a loaf pan before and covered it in foil).
- Squeeze lemon juice over the oxtail and discard or chop up the rind into some soda water with vodka.
- Add the spices to the meat and rub them in with your hands (fair warning: make sure there’s no soap left on your hands after washing or it will leave a soapy taste in your meat).
- Pour the oil over the oxtail and the the Worcestershire sauce or coconut aminos.
- Add the onions, garlic, and thyme.
- Let marinade in the fridge for about 24 hours or as long as you can.
Slow Cooking Ingredients
1 Tbs Oil
1/2 Cup Coffee or 1/4 cup Pure Cold Brew Coffee
(without any water added)
3/4 Cups Coconut Milk or Broth
Slow Cooking Directions
- Heat oil in a pan.
- Sear oxtail pieces on each side for two minutes.
- Put all of your marinade and the oxtail into a slow cooker.
- Pour in coffee or pure cold brew.
- Pour in coconut milk or broth.
- Cook on low for eight hours.
Marinade the Oxtail for 24 Hours:
Place in Slow Cooker:
Pour in Coffee and Broth or Coconut Milk
Cook on Low for Eight Hours
To Make Broth:
Once you’ve ripped all the meat from the bones go ahead and put them back in your slow cooker.
Add another sprig of thyme or two and cover with water until the bones are just covered.
Cook on low for 12 hours and then strain out the bones and freeze or store the broth.
Apparently Americans struggle with many deficiencies. Most of these deficiencies can be made up for with organ meat (om nom noms), but for some we can not stay above ground. The ocean now holds nutrients that we supposedly need to function. As a human in the desert of Lubbock I avoid fish in order to not die. I’m also deeply afraid of the ocean ever since Jaws and Finding Nemo (they do not prepare kids for that deep water scene) so I can’t go self diving for it.
One thing I can trust here is seaweed. The nommy green sheets comes in cute little packages that look like Japan blissing out on us. Oh the mutual love bubbles of food exchange. Japan even innovated food bubbles to not pop. You can Google it. It isn’t true but you can still Google it.
Instead of trying to do anything more than meat, cheese and seaweed I’ve just added meat and cheese to seaweed. The creativity comes in adding different spices to your pieces. You could also party platter this and I’m sure laughs would come into your ears. You could even label it healthy.
Seaweed is deliciously salty, crunchy, and the perfect mini pallet for tiny sandwich like noms. Paprika lends and earthy note while even Italian spice will work in your favor. This recipe can lend variety after a long day with only three minutes of preperation.
Sushi Nori Seaweed Sheets
Slices of Grass fed Cheese (Kerrygold Cheese is human safe)
Slices of Human Safe Meat
Dash of Spices:
Paprika, Salt, Onion Powder, Garlic Powder, 21 Seasoning
Combine the Ingredients
The easiest chocolate is one part cocoa to one part coconut oil, but it can be taken further. If you are looking for a more solid and moldable chocolate then this recipe should fill your mouthly desires.
I would tell you about all the benefits of the raw goddess but I’m a bit queezy feeling today and I’m sure you can Google.
For me it’s just because it tastes like goddesses having a mating party on my tongue.
There is this method called tempering where you bring the chocolate to 150 degrees and it will stay more solid at room temperature, but this step is not necessary when it comes to taste. I have not personally tried tempering the chocolate due to having no reason to. At some point I’m sure I can bring it up to a little higher heat though and will report back.
Simply Raw Chocolate Ingredients
1 Cup Cocoa Paste
1/2 Cup Cocoa Powder
1/2 Cup Coconut Oil
1 Teaspoon Coconut Sugar or Erythitrol (or more, my taste buds are off when it comes to sweetness)
1/4 Teaspoon Salt
- Take a double broiler, or a saucepan with water in it and a bowl on top, (you do not want the water to touch the bowl, even at a simmer as it will burn the chocolate).
- Bring the water to a simmer (do not let it boil) and let the cocoa paste melt. This can take about ten minutes so constantly watch and stir. Youtube and Instagram are acceptable distractions.
- Once the paste has melted stir in the sweetener and salt.
- Let the cocoa rest for about five minutes/until you can touch it without pain.
- Use your hands and mix the cocoa powder and coconut oil into the paste.
- Pour into silicone mold of some sort (I used a loaf pan).
- Either let the chocolate become solid in the fridge or let it sit out at room temperature until it becomes solid.