Sweet and Smokey Spice Rub

garlic

Sweet & Smokey Spice Rub

  • 3 Tbsp Coconut Oil- softened
  • 1 tsp Garlic- minced
  • 1 tsp Sea Salt
  • 1 Tbsp brown sugar or honey
  • 2 tsp liquid smoke

Mix all ingredients. It makes an ugly, brown, mushy paste. Rub all over meat. Cook meat.

Sounds too simple right? Not enough ingredients, way too fast. No way this is going to taste good…..Oh but you’re wrong!

We have tried this on wings, steak, ribs, a pork roast and several cuts of venison. It is delicious! It has a deep smokey flavor with just the slightest hint of sweetness. Very delicious!

garlic2Related Posts:

Coffee Spice Rub

Perfect Barbeque Dipping Sauce

The Worlds Best BBQ Sauce (sugar free)

Homemade Seasoning Salt

How to Peel a Head of Garlic in 10 seconds

Homemade Fajita Seasoning Mix

Homemade Taco Seasoning Mix

Homemade Italian Seasoning Mix

Recipe Index

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Candida Diet Taco Salad

 

Taco Salad for the Candida Free Kitchen

2/3 Cup Quinoa

1 Cup homemade Bone Broth

1 lb ground turkey/chicken/beef/venison etc

2-4 Tbsp homemade Taco Seasoning

Romaine or iceberg Lettuce

Olives

Diced Onions

Green Chilies

Grape or Cherry Tomatoes

Sliced avocado

homemade Salsa Verde or ‘green sauce” as Rob likes to call it.

  • Bring bone broth to a boil, add quinoa and simmer until tender
  • Brown ground meat
  • Add cooked quinoa, and homemade taco seasoning. Adding more broth if mixture is too dry
  • Allow mixture to cool slightly
  • Toss mixture with all remaining ingredients to make salad.
  • Top with homemade yogurt if desired.

We love this meal. Something about the still slightly warm meat mixture and the crunchy cold lettuce. Yum! Plus it is “Phase One” safe, if you are following a Candida free way of life, or just plain trying to eat more vegetables!

Crock Pot Tomato Sauce with Fresh Tomatoes

I was in the produce aisle searching everywhere for a piece of ginger and I happened upon an amazing sale on organic tomatoes. Normally I don’t can tomato sauce until the fall when tomatoes are super cheap. I usually buy 200 lbs at a time and can for a few weekends in a row until I have them all done. I don’t know why these were on sale, or where they came from, but I ended up talking to the manager and got a 25 lb box of organic tomatoes for $9.00. That is pretty awesome for Michigan in May right? So anyway, now I’m home and the tomato sauce is boiling away in the canning pot, so I thought I would post about how to do this. Most of you will have to bookmark this recipe until the fall, because tomatoes are definitely not cheap in the spring 🙂

If you don’t have a crock pot, any very large stock pot will do. If you don’t want to can it, it freezes very well. In fact, I have frozen several batches of this on purpose previously because you can add the meat! That makes dinner ready in 5 minutes. This recipe makes one batch, in case you just want to throw this in for dinner or something. I am crazy and make every thing in army size portions.

Crock Pot Tomato Sauce with Fresh Tomatoes

1 cup finely chopped celery

2 cups finely chopped onions

2 large, green bell peppers, finely chopped

2 cloves garlic, crushed

8-10 tomatoes scalded & peeled

2 cans tomato paste

6 ounces fresh mushrooms

Pinch of each: Italian seasoning, garlic salt, parsley, basil, oregano, crushed red pepper.

You can also add 1 lb ground beef, venison, pork etc. But only if you plan to eat it right away, or freeze it. You can also add meat if you have a pressure canner (which I do not)

To prepare tomatoes: dunk tomato in boiling water for 1 minute, then immediately immerse in ice water. The skin will slide right off. Cut tomato in 1/2 and squeeze out the seeds (don’t worry about getting every last seed). No need to chop, they will break down as they cook.

Cook onion & celery in a pan 4-5 minutes (with meat if you are  using meat). Combine all ingredients in a crock pot and simmer on low for 8-10 hours. Taste and season as needed. Eat dinner now, freeze now, or continue with the canning steps below.

Meanwhile gather all of your canning materials, and sterilize your jars and lids. Get your large pot of water boiling. Fill hot jars with hot tomato sauce leaving 1 inch of head space. Place lids and rings on jars. Do not over tighten. Place jars in boiled water (using tongs) and process at a full boil for 35-40 minutes. There should be at least 2 inches of water covering the jars. Remove from water (with tongs) and place on a folded towel. As the jars cool, they will seal and you will hear a POP.

My 25 lb box of tomatoes made 7 pints of pasta sauce at 1.28 per jar. Not too shabby considering I don’t have a vegetable garden this year. If you never have to buy produce, you don’t know how lucky you are!

P.S I will post a complete canning tutorial in the fall, and also recipes for tomato paste, so you don’t have to buy that ever again.

I also wanted to remind everyone that if you ever see a great deal on tomatoes, you can freeze them! You just wash and place in a freezer back and freeze them flat, so you can stack the bags. Then the next time you need whole tomatoes in a recipe voila!

tomatoes ready to freeze

Ground Venison Stroganoff

I am very lucky to be madly in love with a hunter. I love Rob almost as much as I love beef. The price of a high quality hunk of grass-fed beef makes me love the fact that he knows how to go out and kill meat and bring it home even more. This year I have a freezer full of venison to use up, which is going to save us more than $500. I’m guessing many people think they don’t like venison, because they have never had it properly prepared. The trick to deer meat is not to cook it too long or it dries out and toughens up. It is also best to cook some of the tougher cuts of venison in liquid (hello crock pot). If you absolutely can’t stand the taste, try soaking venison in milk overnight, to remove the metallic or ‘gamey’ taste. The next morning rinse under cold water and cook as you normally would. I personally love venison, and use it for any recipe that calls for beef.

Ground Venison Stroganoff

1 lb ground venison (or hamburger)

1/2 cup onion, chopped

2 cloves garlic, minced

1 tsp sea salt

1/4 tsp pepper

1/4 tsp paprika

1 lb fresh mushrooms

1 cup homemade stock

1/2 cup whole milk or cream

1 cup sour cream

1 tbsp parsley

1 lb egg noodles (or rice)

Brown meat, onion and garlic. Add salt, pepper, paprika & mushrooms. Cook until vegetables are tender.

Add milk and stock and simmer. Cover with a lid and turn on low to tenderize the meat for 5 minutes or so. Turn off heat and stir in sour cream and parsley. Taste and add more salt & pepper as desired. Serve over cooked noodles or rice. It’s also great over mashed potatoes.

I make a double batch and freeze the leftovers for lunches during the week. It reheats very well.

P.S This is another great recipe in which to hide certain very healthy organ meats. Like liver 🙂

See also:

Venison Backstrap with Coffee Spice Rub

Stuffed Green Peppers in the Crock Pot

Homemade Fajita Seasoning Mix

Fajita Seasoning Mix

3 Tbsp cornstarch or arrowroot powder

2 Tbsp chili powder

1 Tbsp sea salt

1 Tbsp paprika

1 Tbsp sugar

1 1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp cayenne pepper

1/3 tsp red pepper flakes

1/2 tsp cumin

Mix all spices and store in an airtight container. The whole recipe equals 3 store-bought packets of Fajita seasoning. 2 Tbsp equals 1 packet.

For the easiest fajitas in the world:

Place one flank steak in your crock pot

Throw in a couple of bell peppers and one onion (cut these into strips)

Sprinkle liberally with fajita seasoning (about 3 Tbsp)

Turn on low 6-8 hours.

Shred with 2 forks or cut into strips and serve with homemade tortillas, sour cream, shredded cheese, salsa verde etc.

See also:
Homemade Taco Seasoning Mix

Homemade Italian Seasoning Mix

Coffee Spice Rub

Venison Backstrap with Coffee Spice Rub

I have a fair amount of venison in the freezer to use up before next hunting season. I wanted a rub that was spicy and sweet and salty all at the same time. I really love this combination!

Coffee Spice Rub

2 Tbsp ground coffee

1/4 tsp chipotle chili powder (or 1 tsp regular chili powder)

1 tsp unsweetened cocoa powder

1/4 tsp cinnamon

1/2 Tbsp garlic powder

1/2 Tbsp oregano

1 Tbsp cumin

1 tsp sea salt

Mix all together in bowl or jar.

Massage spice rub directly into meat. This is good on beef or venison, of just about any cut. I would suggest back strap, steak or a roast.

Heat cast iron skillet to medium high. Heat oven to 350 degrees. Melt 1 Tbsp coconut oil (or other oil with a high smoke point). Sear meat 3 minutes on one side. Use tongs and gently flip meat. Sear 3 minutes on the other side. Place your skillet directly in the oven and cook for 5-8 minutes. This is very good if you add a sliced red onion to the pan. I love venison because dinner is ready in 8 minutes!

Venison is awful and tough if it is overcooked. My guess is that most people who say they hate venison, have never tasted it properly prepared. They got one bite of a nasty, gamey, tough piece of meat and never went back 🙂

For a fool-proof moist taste of venison try this:

1 venison roast or back strap

1 large red or sweet onion, sliced

1 cup baby carrots

3/4 cup water or beef stock

Massage spice rub into meat. Sear meat in hot skillet 3 minutes each side. Put the onion, carrots and water in the bottom of your crock pot. Place meat on top of onion. Turn on low for 7-8 hours. It turns out perfect every time! You can add any vegetable that you want with the onion.

 

This post is linked to Kelly the Kitchen Kop’s Real Food Wednesday blog carnival.

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