meat – Page 3 – All Things Kelly

Crispy Baked Chicken Wings

Gluten Free and Kosher (Meat)

These wings complement each other well, the buffalo sauce is VERY spicy and the Ginger soy sauce is sweet. I have a slight preference for the spicier buffalo sauce, but it probably benefits from having a contrast. Continue reading “Crispy Baked Chicken Wings”

Slow Cooker Sticky Chicken Wings

Gluten-Free Kosher (Meat)

This is an easy to cook, delicious use of chicken wings that’s both sweet and a little spicy.

Ingredients:

4 Pounds Pastured Raised Chicken Wings (from Grow and Behold)

Continue reading “Slow Cooker Sticky Chicken Wings”

Curried Chicken Loaf (Gluten Free)

In lieue of a photo of the chicken loaf, here's a photo of our chickens, asking to come in to play with the dog. These chickens were not made into chicken loaf. — In lieue of a photo of the chicken loaf, here’s a photo of our chickens, asking to come in to play with the dog. These chickens were not made into chicken loaf.

This is gluten free.

Ingredients:

2 pounds ground chicken breast (from Grow and Behold)
2 raw eggs
1 diced large onion
¾ cup almond flour
2 teaspoons curry powder
1.5 Tablespoons ground turmeric
1.5 Tablespoons ground cumin
1.5 Tablespoons garam masala

Continue reading “Curried Chicken Loaf (Gluten Free)”

Braised Brisket

Extremely modified recipe originally from NYTimes recipe ‘Braised Brisket with Plums, Star Anise and Port‘. This is a multi-day recipe: prepare on night 1, cook on day 2, eat on day 3.

Ingredients:

1 brisket box (4-6 pounds), pasture raised, 2nd cut (see grow and behold meats) Continue reading “Braised Brisket”

Kosher Three Bean Beef Chili Recipe

Gluten Free

Here is a traditional three bean chili recipe:

Ingredients:

2 pounds lean ground kosher grass fed beef
1 green or red bell pepper, seeded and diced Continue reading “Kosher Three Bean Beef Chili Recipe”

Braised Beef Short Ribs

Gluten Free

This is an intriguing recipe that allows the flavor of the ribs to be exposed, with a fall off the bone tenderness, without the typical overly sweet sauce concoction that most rib recipes call for.

Ingredients

4 ½ to 6 Pounds Grass Fed Short Ribs

Continue reading “Braised Beef Short Ribs”

Chorizo and Sauerkraut

We made this for Shabbat dinner and it was wonderful:

Ingredients

2 pounds (2 packagew) of gluten free Spicy Chorizo, cut in ½ inch pieces (we recommend buying it from Grow and Behold)
1 large onion diced
5 Tbsp Canola Oil Continue reading “Chorizo and Sauerkraut”

Spiced Chicken

Heard about this on NPR’s Fresh Air. Here is the original recipe is Ruth Reichl’s on the Seattle Times website; I found it too confusing, so I’ve restructured it for my cooking style: Continue reading “Spiced Chicken”

African Chicken Peanut Stew

Gluten Free

Ingredients

2-3 pounds kosher, pastured chicken legs, thighs and/or wings, or a whole chicken, or whatever chicken parts you have.
3 Tbsp vegetable oil Continue reading “African Chicken Peanut Stew”

Beyond Kosher: Eating Chickens

We attended Hazon‘s (New Jewish Food Movement) food conference at Walker Ranch in Petaluma, CA last week and I’ve been greatly affected by the discussion of “beyond kosher,” is it “fit to eat?” Rabbi Marc Soloway started the session by exclaiming that the rabbinic tradition had never imagined what our agricultural food production of the last 50 years would look like. Continue reading “Beyond Kosher: Eating Chickens”