Recipes

Braised Mushrooms and Veal

Recipes

Braised Mushrooms and Veal

by Dr. Kellyann on Aug 09 2013
Prep time: 15 min • Cook time: 30 min • Yield: 2 servings Ingredients Olive oil 2 teaspoon coconut oil 8 ounces veal scaloppini Fine sea salt and fresh ground pepper, to taste 3 sliced cooked bacon, chopped ½ cup chopped onions ½ teaspoon minced garlic ¼ teaspoon crushed red pepper flakes 8 ounces sliced mushrooms, any variety 1 cup fat free chicken or beef stock or broth 2 tablespoons dried parsley flakes 1 tablespoon tomato paste 1 spring fresh thyme or ¼ teaspoon dried   1 bay leaf Directions Pat the veal skin dry with paper towels and season generously with salt and pepper. Heat oil over medium-high heat. Add to the pan and cook the veal until lightly colored. Turn the pieces over and brown it on the other side. Remove the veal to a dish and set aside.  Add the onions and garlic and sauté until softened. Add the mushrooms, and sauté for 3- to 4-minutes or until they release their juices. Add the broth, parsley flakes, tomato paste, thme and bay leaf to the pan. Bring to a boil and reduce heat to simmer. Cook for 5-minutes more. Adjust salt and pepper to taste in the sauce. Add the veal and heat through, about 2-minutes more. Serve the veal with the sauce spooned over.
Scallops with Roasted Parsnips

Recipes

Scallops with Roasted Parsnips

by Dr. Kellyann on Aug 06 2013
Prep time: 30min • Cook time: 50 min • Yield: 2 servings Ingredients Parsnips 1 ½ cups (about 6 ounces), peeled 1-inch cubed parsnips 1 teaspoon coconut oil, melted Fine sea salt, to taste Scallops 1 pound bay scallops 2 teaspoon coconut oil 1 teaspoon minced garlic 5 ounces baby spinach leaves 1 pint grape tomatoes paprika, garnish 1 tablespoon chopped parsley 1 lemon cut into wedges Directions Prepare the parsnips. Preheat the oven to 400 degrees. Line a rimmed baking sheet with cooking spray. Combine parsnips and melted coconut oil in a medium bowl and toss well. Spread the parsnips on the prepared baking sheet and season lightly with salt. Bake for 12- to 15-minutes, until just tender. Meanwhile, dry the scallops with paper towel. Melt the coconut oil in large skillet over high heat. Add the scallops and sear for approx. 2-minutes on each side. Transfer the scallops to a dish and set aside. Add the garlic and spinach to the pan, cover with a lid and cook for 2-minutes. Transfer the spinach to a bowl and set aside. Add tomatoes to the pan and sauté for 1-minute. Season the tomatoes with salt and pepper. Add the scallops back to the pan and heat for 1-minute more. Serve the scallops, paprika and parsley sprinkled over with spinach, tomatoes and parsnips on the side with 2 to 4 lemon wedges per serving (lemon wedges serve as a garnish and can be squeezed over the finished food).