Chai-Spiced Chocolate Coconut Bark

Gosh, it has been way too long since we've had a chocolate recipe around here, hasn't it? Not to worry, it's not because I haven't been eating chocolate (oh -- that's not what you were worried about? Hmph.) I've been eating plenty of these melt-in-your mouth cookies, and eating my fair share of chocolate chips (Did half of the chips destined to become this bark end up being eaten straight from the bag? ... Maybe).

Anyways -- what you really care about: A chocolate recipe you can enjoy pretty much right now. Like not even kidding. All you have to do it melt some chocolate, top it with some extra goodies, and throw it in the fridge for a few minutes to set. Then all of this chocolatey goodness is yours. You don't even have to wait for the bark to set -- I almost guarantee there'll be a chocolatey spoon or spatula that needs licking. 

The bonus? This chocolate bark is a super cute Christmas present. One that's full of homemade thought and sweet with handcrafted love. Tuck some bark into a pretty bag, tie it with a bow, and every chocoholic will love you. I know I would. 

✅Last minute present success! 

Wishing everyone a happy holiday/solstice/winter break! 

Chai-Spiced Chocolate Coconut Bark

Published December 23, 2015 by Caitlin Sherwood

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Serves: 8   |    Active Time: 15 minutes

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Ingredients:

8 ounces chocolate

1/8 teaspoon ground ginger

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cardamom

2 tablespoons toasted coconut flakes

2 tablespoons crystallized ginger chips

Directions:

1. Fit a cookie sheet with parchment paper.
2. Melt chocolate in a double boiler, or in the microwave (for microwave: place chocolate in a bowl. heat for 30 seconds, stir. Heat for 30 more seconds, stir, and repeat until chocolate is smooth).
3. Stir ground ginger, cinnamon, and cardamom into chocolate. Spread chocolate in a thin layer on the parchment paper.
4. Sprinkle chocolate with crystallized ginger and toasted coconut. Place chocolate in fridge until set. Break into pieces. Store into airtight container.

Paleo Slow Cooker Beef Carnitas

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I'm the kind of football fan that has no idea what teams are playing. You know the type. Every year, as February rolls around, I think to myself, The Super Bowl must be soon, right? And then I start thinking on a daily basis about what types of snacks we should have. When the big day comes, I'm the person that is 4 times more likely to get up for snacks during playtime than during a commercial break. 

I may not be able to keep the point system straight in my head, but here's one thing I do understand: snacks that score are just as important. 

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Tacos are the ultimate party food — especially for football watching - because everyone can build their own plate just to their liking. Which just makes everyone happy. Tacos tend to do that.

Slow Cooker Beef Carnitas are also the ultimate solution for parties like this because they cook ahead of time in your slow cooker, so are never rushing to get food out when everyone start to arrive.

These carnitas are slow cooked with chili powder, cumin, garlic and onions. You can add extra heat, if you like spicy food, by adding a dash or two of cayenne, or serving your tacos with hot salsa.

My “secret” (not much of a secret, as I’m publishing it here) when slow cooking taco meat is finishing it under the broiler. This gives us crispy edges, as if you braised everything in a dutch oven for hours, though really you had your slow cooker plugged in (which is just SO much easier).

Pile tacos with avocado, pico de gallo, sliced jicama, cilantro, red onion, salsa, cheese… really what ever you like.

Whichever team you cheer for this weekend... I hope you eat well! 

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Paleo Slow Cooker Beef Carnitas

Published January 28, 2015 by Caitlin Sherwood

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Serves: 4   |    Active Time: 4 hours

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Ingredients:

1 pound beef chuck roast

1 tablespoon coconut oil

2 garlic cloves, minced

1 white onion, sliced 

1 tablespoon chili powder 

1/4 teaspoon cumin 

1/4 teaspoon ground paprika 

1/4 teaspoon black pepper 

1/4 teaspoon salt 

Pinch of ground cayenne (optional)

1 cup chicken or beef broth

To serve: corn tortillas, salsa, cilantro, avocado, cheese, tomatoes, red onion, etc.

Directions:

1. Heat coconut oil in a large pan (if your slow cooker has a sauté setting, you can use that). Place beef in Instant Pot and brown each, about 4 minutes on each side. Transfer beef to slow cooker pot if not already there.
2. Add garlic and sliced onion, along with chili powder, cumin, paprika, salt, pepper, and broth. Place lid on slow cooker, and set timer to 4 hours on high.
3. After 4 hours, use tongs to transfer beef to a sheet pan. Use two forks to shred beef into bite-sized pieces. Turn oven to high “broil” setting and place sheet pan in oven. Allow to roast about 5 minutes, just until edges of meat begin to turn crisp (watch closely, the broiler is hot and food can burn quickly!)
4. Serve beef warm with tacos supplies for a create-your-own taco bar!

Hazelnut Cumin Orange Crusted Rack of Lamb (Paleo)

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I went through a phase of not eating lamb. I was ten or eleven years old, and had spent the summer chasing my Grandmother's lambs around the farm. The still had tails. They always seemed happy. I named them all. My appetite for anything lamb was spoiled for years. 

Thank goodness that phase is over--these hazelnut crusted lamb ribs aren't just elegant and rustic; they're rich, tender and marbled, and good in that way that only meat on the bone can be. Meat on the bone is just extra somehow, with more flavor than boneless cuts. 

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Racks of lamb are particularly good because they are simply stunning. They stand up of their own, casting long shadows on the table and calling for a bite. And since we eat with our eyes, they steal the show in every way possible. Toasted hazelnuts provide a crunch crust to this rack of lamb, and fresh orange zest keep it bright tasting. 

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Since this rack was a bit "blue" when I sliced it, I laid each rib individually on the cooking pan, and returned them to the oven under the broiler. After no more than a minute, they were sizzling on the outside. 

While racks of lamb are usually a Christmas or Easter dish, this pairing of hazelnut, orange and cumin makes it feel like a perfect dish for the new year: winter citrus, warm nuts, a cumin zest. Served with garlic roasted carrots and rosemary garlic cauliflower mashers, this makes a filling meal perfect for entertaining or just eating on a night in! 

Hazelnut Cumin Orange Crusted Rack of Lamb

1 pound rack of lamb

3 tablespoons coconut oil, at room temperature

1 tablespoon avocado oil

1/4 cup hazelnuts

5 garlic cloves

zest of 3 oranges

1 tablespoon cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

1. Pre heat the oven to 450°F. Remove the silverskin from the lamb (the thin layer of white over the bone side of the meat). Trim off extra fat. 

2. In a food processor, combine the garlic, hazelnuts, orange zest, salt, pepper, cumin, and avocado oil. Pulse until a course meal forms. 

3. Use your hands to rub the rack of lamb with the coconut oil. Press the hazelnut mixture onto the meat in an even layer. 

4. Lay the lamb meat-side down on a cooking pan. Bake for 20-30 minutes, until a meat themometer inserted into the middle reads 145°F for medium-rare, or 170°F for well done. 

5. Remove the meat from the oven, and allow to rest for 10 minutes before slicing and serving. 

Garlic Roasted Carrots:

5 large carrots

2 cloves garlic

Salt & pepper to taste

1 tablespoon avocado oil

1. Preheat the oven to 450°F. 

2. Mince the garlic. Chop the carrots into evenly sized pieces. Toss the carrots and garlic with the oil, salt, and pepper. Spread into an even layer in a baking dish.

3. Cook for 30-40 minutes, until carrots are tender all the way through and golden on the edges.

Rosemary Garlic Cauliflower Mashers

1 pound cauliflower florets

1 teaspoon garlic, minced and sautéed until golden

1 teaspoon coconut oil

2 tablespoons coconut milk

1 teaspoon rosemary

Salt & pepper to taste

1. Steam the cauliflower until tender. 

2. Add cooked cauliflower, garlic, oil, milk, and rosemary to a blender. Puree until smooth. Add salt and pepper to taste.

3. Serve warm.

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