Tisrayanche Suke / Goan Clams Dry

Servings: 4
Preparation Time: 50 minutes

Ingredients:

• 1.1 pounds fresh clams
• 1/2 cup dried coconut
• 1 large onion, finely chopped
• 1–2 green or red chilis (not dry) slit into halves
• 4–5 kokum / Gracinia indica
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• salt to taste
• some water

Directions:

Open clams into halves using a sharp knife. Then lift all the flesh from one shell, drop it in the other, and discard the shell with no flesh. Repeat for all the remaining clams.

Wash clams well in pure water 3–4 times, then coat in turmeric powder and set aside for 10 minutes.

In a heavy bottom vessel, add the clams and cook uncovered on medium-high heat for 5 minutes. Stir occasionally. (If you feel the clams are too dry, then add a tablespoon of water. Usually you do not require water for this.)

Now add dried coconut, chopped onions, slit chilis, and red chili powder. Mix well. Cover and cook on medium-high heat for 10–15 minutes. Check in between for dryness. Add water if required, but keep in mind this recipe needs to be very dry. After 15 minutes, add kokum and salt to taste.

Mix well and cook another 2 minutes, then switch off the stove. Serve with fish curry rice.

Pooja from Fort Worth, TX, won $50 for this recipe and photo! Submit your recipes and photos here!

Oven-Roasted Chile Rellenos Stuffed with Grass-Fed Beef

Servings: 7–8
Preparation Time: approximately 1 hour

Ingredients:

• 5 tablespoons coconut oil
• 7–9 poblano peppers
• 1 pound ground grass-fed beef
• 1 small white onion, chopped
• 1 teaspoon cumin powder
• 1 16-ounce can tomato sauce
• 2 tablespoons flour
• 1/2 cup water
• 3–4 tablespoons chili powder
• 1 teaspoon Himalayan Pink Salt
• 1 teaspoon garlic powder or 1 clove raw garlic crushed
• shredded cheese, topping

Directions:

Heat oven to 400 degrees F.

Rinse poblano peppers and coat in 2 tablespoons coconut oil. Place in a casserole dish (side by side) and place in the oven, turning over when the outsides becomes “roasted” and skins begins to blister. Once both sides are roasted, remove from oven to cool. (Should take about 10–15 minutes per side.)

Meanwhile, cook beef with 1 tablespoon coconut oil, chopped onion, one chopped poblano, and 1 teaspoon cumin powder. Cook until beef is done and onions and peppers are tender.

When baked poblanos are cool enough to touch, slice lengthwise on one side, leaving in casserole dish. Remove the stems and seeds and scoop out any remaining seeds carefully with a spoon. Stuff each poblano with the ground beef mixture and top with grated cheese.

Using the same pan that beef was cooked in, add remaining 2 tablespoons coconut oil and flour, stirring over low-medium heat. Add water, tomato sauce, chili powder, garlic, and salt, stirring until chili sauce thickens. Pour sauce over beef and cheese stuffed poblanos. Cook another 15 minutes.

Remove from the oven to cool slightly before serving. Garnish with olives, fresh avocados, and sour cream, if desired.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your recipes and photos here!

Coriander Meat Patties

Servings: 4
Preparation Time: 10–15 minutes

Ingredients:

• 1 pound ground beef or bison
• 1 pastured egg, beaten
• 1 garlic clove, minced or pressed
• 1 teaspoon ground coriander
• 1 teaspoon Himalayan Pink Salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 1 tablespoon coconut oil

Directions:

Combine all ingredients except the coconut oil and mix well. Shape into 4 equal patties.

Heat coconut oil over medium heat and fry patties about 2 minutes per side or to desired doneness.

Drain on paper towels.

Note: Mixture can be prepared one day ahead and stored in the fridge. Bring to room temperature about 10 minutes before frying.

Stephanie from Sierra Madre, CA, won $50 for this recipe and photo! Submit your recipes here!