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Here are five wonderful dinner recipes to enjoy. As with all my recipes they have anti-inflammation, detox and weight loss benefits plus they are delicious. Most use Grass-Fed/Grass-Finished Beef, that is antibiotic and growth hormone free. It is the most available, cleanest local food. Next is farm-stead pork raised in open space organic environments fed non-GMOs and table scraps. The chicken are free range whole birds, fed organic nonGMOs. Finally wild caught in season fresh fish and sea food. Garden vegetables grown organically and used in season are recommended, but even conventionally grown vegetables have less pesticides than fed-lot finished meats, and farmed fish and sea foods.
Included in this post is a link to what I’ve learned about sourdough and it’s benefits, along with links to some of my sourdough recipes. Also included are 10 bonus link recipes, of salads, stir-fry’s and steam-fry’s. After that 9 additional vegetable side dish recipe links (including the popular Kale Chips) and home-made probiotic vegetables. It’s very beneficial to eat a least one serving of probiotic vegetables a day.
This is an easy dinner, it just needs 1 &1/2 hours or so of oven time, for the chicken, and after the bacon is done the collard greens take about 20 minutes. To see how to make slow roasted chicken, click on the black framed picture to see my video, “Rosemarry garlic Chicken”. The bird is done when the internal temperature is 165-180 degrees Fahrenheit and juices run clear. Let it rest for 15 minutes, before slicing. The drippings from the chicken make a great sauce. To de-fat it, a baster with bulb works quick and easy or you can collect some of the fat on ice cubes to separate it from the juice. Save all the bits from the roasting pan to make sauce or stock, use all the left overs for bone broth!
To make the greens, cook bacon and remove but leave the drippings. Soak and clean the greens in cold water for at least 20 minutes. Remove the veins and stems (they are too tough to eat) drain and chop. Cook on medium high heat in the bacon drippings 20 minutes or so, adding a bit of water, salt and vinegar. We like to add a bit of crushed red pepper flakes.
2. Grass-fed/Grass-Finished London Broil
The last picture is a video recipe of how to make this. The meat in the first 2 pictures is Orvis Ranch grass-fed/grass-finished London Broil, it was easy to grill and great tasting. Just about everybody knows the tremendous benefits of eating grass-fed/grass-finished over GMO fed, feed-lot finished beef from cattle that have been drugged up and meat that’s been enhanced. The grass-fed/grass-finished turned out wonderful, juicy, tender and a bit more complex than the feed-lot Londons. A fresh from the garden green salad, makes a great side dish with the tender juicy meat.
- 1 Fresh grass-Fed/grass-Grass/Finished London Broil
- olive oil (to coat) nonGMO extra virgin
- 2 cloves pressed garlic
- unrefined sea salt
- fresh ground black pepper
Cover beef with olive oil, 1 clove pressed garlic, sea salt, and pepper. Turn and repeat on other side. Let meat come to room temperature. Pre-heat grill, to 450-500. Grill meat around 4-5 minutes on the first side, and 3-4 on the second. check with an instant meat thermometer, I recommend stopping at 110* for rare, and 120* for medium rare, because the meat should rest for 5 minutes and it cooks a bit more all that time, you can put it back on the grill if needed, but you can’t undo over cooked meat. Slice the meat paper thin, against the grain, and at a slight angle. Drizzle a bit of olive oil on before serving.
3. GRILLED SALMON WITH CREAM SAUCE & ASPARAGUS DINNER
- First I made this super easy sauce. Just reduced down, 1/2 cup organic cream (best from pastured cows raw or only pasteurized), on the lowest setting for 8 minutes or so. Spice it with a bit of dry French tarragon, white pepper & lemon zest.
- When you buy asparagus look for the straightest tips, not opened up or bent way over. At home give them a clean cut on the bottom. Stand them up in a dish with a little filtered water. Cover with a bag and refrigerate.
- Just before cooking, bend and break spears at the point they want to. Clean and coat with olive oil and a bit of sea salt.
- Clean and dry Salmon. Cover each piece with soft sweet butter, (best to use organic sweet butter from pastured cows, raw if possible). Season with sea salt, garlic, and black, or white pepper.
- Grill the asparagus on a grilling tray, turning for even char.
- Gently place the salmon skin side up on the grilling tray, close lid and check every 3-4 minutes, turn carefully, so they don’t break up. Cook until the fish looks done, a kind of firm pink color not raw and opaque when you peek inside the flesh.
- When finished remove skin from the Salmon and cover with sauce. I like a spoonful of home-made mayonnaise or butter on the asparagus.
4. Grilled Asparagus & Beef Stir Fry
This is mostly grilled, then sliced and added to the hot nuts. An endless variety of other vegetables, spices, nuts, and sauces could be added. The possibilities of the recipe are unlimited. I recommend using, grass-feed/grass-finished beef, clean locally grown asparagus, and local almonds. I recommend making “Sprouted Almonds” click on the picture at the end of this recipe to learn how to make them yourself.
- 1/3 lb. Fresh grass-Fed/grass-Grass/Finished London Broil
- 1/4 cup almonds
- olive oil, best extra virgin cold pressed, non GMO
- sea salt
- Asian sauce
Coat 1/3 lb. London Broil or other lean cut, with olive oil, dust with sea salt, garlic, & black pepper. Leave out long enough to come to room temp. Clean and break the asparagus or prepare other vegetables. Coat with olive oil, and sea salt. Use a grilling pan to char then remove. Grill the meat just long enough to get a nice char on each side, but don’t finish cooking. Bring in and slice. Heat up burner on med-low add 2 tablespoons of olive oil. Add 1/4 cup almonds, toss nuts to coat with oil, roast 2-3 minutes, remove from burner add meat, vegetables, nuts and toss . Enjoy with your favorite Asian sauce, and a serving of fermented brown rice.
5. Paleo & Gluten-free Grass-fed/Grass-finished Beef & Homestead Pork Meat Loaf. This is a great crowd pleaser, and a fabulous left over in cold or hot sandwiches, and salads.
- 2 lb.’s Grass-fed/Grass-finished ground beef
- 1 lb. pork, best farm-stead raised in open space organic environments fed non-GMOs and table scraps.
- 2 stocks celery non GMO, organic, best home-grown celery
- 1 sweet white or yellow onion, non GMO, organic, best home-grown
- 12 to 15 Brown mushrooms, best home-grown or local
- 2 free range brown eggs, non GMO, organic, best home-grown
- 1 tablespoon unrefined sea salt
- 3 tablespoons fresh ground pepper best non GMO, organic
- 1 tablespoon allspice best non GMO, organic
- 1/3 cup cream, best raw from a dependable source, use non GMO organic, pasteurized is ok, but never ultra pasteurized
- 1/2 cup sprouted almond flour * click on the last 2 pictures for info
- olive oil, best extra virgin, non GMO
- balsamic vinegar, good quality
Clean and chop vegetables very fine. I use a food processor. Spread over roasting pan, (I use the same pan for this and the meatloaf) coat with oil and vinegar, salt & pepper. Roast vegetables at 325 for 20-30 minutes flipping a couple of times, until they are toasted. Let vegetables cool to room temperature. Mix all ingredients together. Form a loaf shape, and place on roasting rack as shown. Roast at 325, for around 2 hours, it’s done when the internal temperature reaches 165 degrees. The pan drippings are excellent deglazed for sauce or gravy. Like all roast, the meat should rest (covered) 10-15 minutes before serving. Ketchup is always a great addition along side Meatloaf. Here are two of mine, Slow food Heirloom Tomato Ketchup or Safe & EZ Ketchup, click on picture to see recipe.
Sourdoughs, breads, starches and whole grains
For weight loss all starches including vegetables should be limited to 0-1 serving a day. For detox 0-3 a day. If you want tortillas or pasta I recommend my sourdough recipes. For more details about “true sourdough” and it’s benefits click on #1. Picture # 2 is my sourdough pasta recipe. Something almost cracker like would be my “Light & Yummy Snacking Bread” click picture # 3 for it. For store bought Bread: use sprouted grain breads or true sourdough * see next paragraph. Sprouted grain breads are made by Alvarado Street Bakery, or Ezekiel. My favorite is Alvarado Street Bakery’s, Sprouted Flax/Whole Wheat, 50 calorie a slice 6.5 net carbs per slice bread. The last two are my video recipes for Organic White Flour Sourdough Tortillas and Sourdough Bread.
The white wheat flour I use is Bob’s Red Mill, Organically grown & certified unbleached unbromated. Why not whole grain? Click on picture #1 or quite simply, the reason is, that white sourdough does not spike up insulin as high as all other types of breads do, including and even more so with whole grains. Plus the benefits last for hours. *However not all sourdough is created equal, almost all mass-produced sourdough products, are not really sourdough. Most have yeast added, which means the long fermentation that makes sourdough probiotic and grows lactic acid was not done, and they are only sourdough flavored. Also most use cheep bleached, highly processed, enriched, flour. Keep sourdough starter, it is a live culture fermented food, and probiotic.
Here are 10 bonus recipes, of salads, stir-fry’s and steam-fry’s. Click on each picture to see recipe. Salads are a great way to use left overs, hot or cold, always have on hand home-made dressing, or oil & vinegar, and lettuces. Stir-frying is another quick meal, keep fresh vegetables and meats on hand ready to use.
Live Blue Cheese Dressing
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