Elephant Stew Recipe

I’m not sure of the original source for this recipe, but I didn’t create it, so don’t blame me if you don’t like it 😉

DIRECTIONS:

1. Cut one elephant into small bite-size pieces. This should take about 2 months.

2. Add enough gravy to cover.

3. Season to taste.

4. Cook for about 4 weeks at 465 degrees.

This will serve 3,800 people. If more are expected, 2 rabbits may be added.

Do this only if absolutely necessary since most people do not like to find hare in their stew!  (hee, hee!)

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Homemade Catalina/French Dressing Recipe

This dressing is especially great for taco salads or any salad with leftover meat or hard-boiled eggs on it!

CHECK OUT OUR RECIPES PAGE FOR MORE GREAT RECIPES!!!

INGREDIENTS:

1/2 cup extra virgin olive oil
1/4 cup raw apple cider vinegar (we use Bragg brand)
2 TBSP raw honey
2 TBSP tomato paste (only ingredient should be, “tomatoes”)
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
¼ tsp dry mustard
¼ tsp chili powder
¼ tsp freshly ground black pepper

NOTE: Only ingredient in each spice should be that spice (e.g., “garlic”). The chili powder should list just single, real spices (e.g., “chili powder, paprika, onion, etc.) and no vague words like “spices” or chemical ingredients you don’t understand!)

*Check out our Grocery Shopping Guide for our tips on selecting the most additive-free versions of every ingredient used in our recipes.

DIRECTIONS: 

Whisk ingredients together in a bowl.

Use a funnel to transfer to a storage bottle.

Enjoy!

This recipe makes about 1 cup.

If you try it and like it, save time by making a quadruple batch (which will fill a 32 oz. jar as shown here – although filling a bottle that full does make it difficult to shake it well); it will also use nearly the whole 6 oz. can of tomato paste, too.

Please try it, and comment below to let me know how you like it!

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)

ringbinderstanding

How to Make ADDITIVE-FREE Grilled Chicken w/ Pasta

This dinner is simple, tasty and won’t break the budget! See below for recipe and grocery selection tips….

Grilled, boneless/skinless chicken thighs – Sprinkle both sides of meat with garlic powder, sea salt, and black pepper. Throw on the grill! Sometimes we add onion powder, too!

Don’t use those pre-made grilling seasonings from the store – most are full of additives and mystery ingredients! Stick to whole, real herbs and spices. But still ….check the labels for surprise ingredients – for instance, “garlic salt” often contains much more than just garlic and salt!

For more great recipes and all of the grocery shopping tips you need to ensure that you select the most additive-free versions of all ingredients needed to make this recipe (and all of my recipes), check out my book “Eating Additive-Free“!

Make sure the chicken you buy is free of any additives, solutions or broth! If there’s no ingredients label on the package…be sure to ASK the butcher….assume nothing!

Garlic butter noodles – Cook whole wheat angel hair pasta according to package directions (the only ingredient listed should be “whole wheat”). For every 8 ounces of noodles, you’ll need 1/2 stick butter and 1/2 teaspoon garlic powder. While noodles are draining in a strainer, melt butter in the pan and then stir in the garlic powder. Return noodles to the pan and toss to coat. Add sea salt and pepper, to taste. Yum! 8 ounces of pasta yields about 4 servings (as long as they’re not as huge as MY “serving” shown here).  🙂

Check the ingredients on your butter!! At most, the ingredients should read, “cream (or “cultured cream”) and salt.” Many varieties add “natural flavor,” especially if the butter is unsalted, so beware. And, please tell me you’re not eating margarine!!! That’s a whole other blog post in itself!

Freshly sliced cucumber (or veggies of your choice). Actually, I’d recommend something more colorful like carrots, tomatoes or bell peppers to make the plate more interesting, but all I had on hand were cucumbers!

Give it a try and comment below to let me know how you like it!