John wilds

I have been feeding mostly raw food diet thanks to my best friends vet Dr Dobias. He has a great website with tons of information from a holistic and veterinary perspective. It is free and is relevant for dogs and humans.

Recipe Maker Dr Peter Dobias

Good Luck and health to you both...

My favourite savoury mint dish, hands down, is sheet pan tandoori chicken and cauliflower . Topped with fresh mint.
Also mint chutney is a great use of fresh mint.

Thanks for the Dropkicks Jordan...Thought I would add some Cracker for todayhttps://www.youtube.com/watch?v=0OVk3dIQs-U

This is my favourite pasta / tomato sauce Pork Rib Ragu

2 large carrots, coarsely chopped
2 ribs celery, coarsely chopped
1 medium onion, thinly sliced
1 clove garlic, minced
4 pounds meaty pork spareribs or baby back ribs,cut into pieces of 3 to 4 ribs each
2 (8-ounce) cans tomato sauce
1/2 cup beef broth
1-1/2 tablespoons balsamic vinegar
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
2 tablespoons flour
¼ cup water
Cooked egg noodles or pasta of your choice
How to make it
1 In a large slow cooker, combine the carrots, celery, onion, and garlic. Place the meat over the vegetables, overlapping as necessary,

2 In a medium bowl, stir together the tomatoe sauce, broth, vinegar, oregano, thyme, and salt. Pour the mixture over the ribs, then cover and cook on low until the meat is tender and begins to separate from the bone, 6 to 8 hours. low temp 200 high 300

3 Using a slotted spoon, remove the ribs from the sauce and let them cool slightly. Remove the meat from the bones and shred it.

4 In a small cup, whisk together the flour and water until smooth. If needed, skim the fat from the pot, then stir the mixture into the sauce. Increase the heat to high and cook uncovered, until thickened, about 15 minutes. Stir in the meat, and heat 5 minutes more. Serve the ragu over egg noodles or pasta.

Hugo Morvan wrote:

f i wash the eggs i put them in a small pan full of water. Check if they float, then leave them in to soften the waste up, then gently rub it off with a special cloth. Will that destroy the protective layer?
If yes. I take it i should store them poop and all and rinse it off last minute.  

Yes and yes you got it...

If you do not wash them (shells) they will last even without being in a fridge. Eggs start to go bad as soon as they have been washed of the protective layer on the outside of the shell. I have eaten an egg that was six months old and never refrigerated. I could not tell it was aged and the yolk stayed intact. Happy Egg'n...

This is one of my fall favourites. I like to add a little rice in as well...



Caramelized Onion, Apple and Sausage Stuffed Acorn Squash
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients

   2 small/med acorn squash cut in half lengthwise and seeds/strings scooped out
   1 lb pork sausage casings removed if necessary, sugar free*
   1 large onion or 2 small cut in half and sliced thin
   3 tbsp ghee coconut oil, or other cooking fat (for caramelizing the onions) + 2 tsp (for sautéing the garlic)
   2 cloves garlic minced
   1 medium-large apple cored and diced
   2 cups fresh spinach roughly chopped (I use lambs quarters)
   1 Tbsp fresh rosemary chopped
   2 tsp fresh thyme chopped
   sea salt and black pepper to taste

Instructions

   Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
   Place the 4 acorn squash halves (seeds removed) open-side down on the baking sheet and roast in the preheated oven for about 20-30 minutes, or until the top of your squash feels tender when gently pressed. You can always check them and continue to roast a few more minutes if they aren't tender enough. Set aside after removing from oven.
   While the squash roasts, make the filling. Begin by caramelizing the onions (this process takes a good 20-25 minutes to really bring the flavor out!)
   In a medium skillet, heat the ghee or coconut oil over low heat and add all the onions, stirring to coat. Sprinkle with a bit of salt and cook over low heat, stirring every 5 minutes ago to prevent burning. Once onions have been cooking for about 25 minutes and are deep golden brown, remove from heat and set aside.
   While the squash roasts and the onions cook, heat a large saucepan over medium low heat and add the remaining 2 tsp cooking fat to melt. Add the garlic and cook until just tender, then add all the sausage and increase the heat to medium.
   Cook the sausage and stir to break up lumps, about 5-8 minutes until just browned. Add the apples and herbs and continue to cook, stirring until the apples soften. Add the spinach and a pinch of salt and pepper and cook, stirring, until the spinach wilts.
   Add the caramelized onions to the sausage mixture, leaving excess cooking fat in the pan. Preheat your broiler, then fill all 4 halves of the squash with the stuffing mixture (you may have leftover depending on how big your squash was)
   Arrange the squash on the baking sheet, stuffing side up, and put under the broiler for 5-10 minutes until the tops get nice and toasty, checking often to prevent burning. Once nice and browned, remove from oven, allow to cool a bit and then serve warm. Enjoy!

https://www.paleorunningmomma.com/sausage-stuffed-acorn-squash-paleo-whole30/

My favourite and the original but I do add garlic to mine...

I got this from: https://www.curiouscuisiniere.com/authentic-fettuccine-alfredo/

Fettuccine All’ Alfredo

Fettuccine Alfredo is a dish that Americans think of in their list of “classic Italian dishes” right along with Spaghetti and Meatballs and Ravioli. But, the dish that is known to Americans is not quite the authentic Italian version.

Fettuccine Alfredo started off as the desperate attempt of Roman restaurant owner, Alfredo di Lelio, to find something that his pregnant wife, who had lost most of her appetite due to pregnancy, would be able to eat. So, he added some Parmesan cheese to an everyday Italian dish, fettuccine al burro (Fedduccine with Butter), and she couldn’t stop eating it!
 Winter Comfort Food Around The World


(But, seriously. To put things into perspective, it’s like he made her buttered toast with a bit of cheese sprinkled on top…. And then the world went CRAZY over it!)

He introduced the dish onto his restaurant’s menu in 1914. In 1920, he served the dish to some famous American movie stars, who brought the idea back to Italian restaurants in the States.
Authentic Fettuccine Alfredo is SUPER Easy

Seriously, all you need is three ingredients.

No, not a jar of “Alfredo” sauce.

You need fresh, grated parmigiano-reggiano cheese, butter, and fettuccine.

THAT’S IT!

There’s not a drop of cream in Alfredo’s original recipe. Just cheese, mixed with pasta, pasta water and butter, to create a creamy sauce without the cream!!
Three ingredients are all you need for authentic Fettuccine Alfredo. It's a dish that just goes to show you can't beat simplicity! | www.CuriousCuisiniere.comHow Did We Get American Fettuccine Alfredo?

While you could chock it up to the fact that making things unnecessarily rich and bad for you is just what the American food market does, there might be a legitimate reason that we Americans added cream in this case.

You see, at the time that Fettuccine Alfredo was introduces in the States, the butter and Parmesan cheese that they had access to was nowhere near the quality of the cheese and butter in Italy. So, it is possible that cream was introduced to the dish in order to make up for the lack of richness in the other ingredients.

But, whatever the reason, now YOU know the REAL story.

And, now you can make authentic Fettuccine Alfredo to impress your family and friends!
Our Authentic Fettuccine Alfredo Recipe

The really authentic Fettuccine Alfredo recipe from Alfredo di Lelio calls for 1/2 lb of butter and 1/2 lb of grated Parmesan cheese per 1 lb of fettuccine.

That may sound like a lot of butter and cheese, but when we got ready to make the recipe we realized just how MUCH butter and cheese it really is for that amount of pasta.

For our recipe below, we have reduced the amount of butter and cheese. Even though we cut them back from what is called for in the original recipe, and we still found our Fettuccine Alfred to be PLENTY rich and flavorful.

But, if you really want to go for it, feel free to use the full 1/2 lb of butter and 1/2 lb cheese with your pound of pasta.

You only live once, you know. And, the dairy industry will thank you.
Three ingredients is all you need for authentic Fettuccine Alfredo. It's a dish that just goes to show you can't beat simplicity! | www.CuriousCuisiniere.com

Authentic Fettuccine Alfredo
You haven't tasted Fettuccine Alfredo until you've tried the authentic version!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dinner
Cuisine: Italian
Servings: 4 people
Author: Sarah | Curious Cuisiniere
Ingredients

   1 lb fettuccine noodles, dry
   12 Tbsp unsalted butter
   6 oz Parmigiano-Reggiano cheese, freshly grated *
   1/2 - 1 tsp salt (to taste)

Instructions

   Fill a large pot with water and heat it over high heat until boiling. Once the water boils, add a good dash of salt and the noodles. Cook only until al dente, 9-10 minutes.
   While the pasta heats, gently melt the butter over medium heat in a large, non-stick skillet with high sides.
   Drain the pasta (reserving the water) and transfer the pasta to the skillet with the melted butter.
   Add a 1/2 tsp salt and toss the pasta with a tongs to combine (nonstick, silicone tongs work best).
   Reduce the heat to medium low. Add a handful of grated cheese and a ladle of hot pasta water, tossing the pasta continuously with your tongs to incorporate the cheese.
   Add more cheese, a little at a time, tossing between each addition, until all the cheese has been used.
   Add more hot pasta water as needed to melt the cheese so that it coats the noodles. (But, be careful not to add too much. You don’t want a watery sauce.)
   Taste the pasta and adjust the salt as necessary.
   Serve immediately.

Notes
*Since there are so few ingredients in this dish it is IMPERATIVE that you get good quality Parmigiano-Reggiano cheese. So, go ahead and find your grocery store's specialty food section and buy a wedge that you can grate yourself. Expect to pay around $8-10 per pound for the cheese. (You only need 6 oz!) Your pasta will thank you!

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