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Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

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Moroccan Pot Roast over Couscous

1 T olive oil
1 1/2 pound chuck roast or bottom round roast
1 white or yellow onion chopped
3 carrots, chopped
4 garlic cloves, chopped, smashed, etc.
1 t cayenne pepper
2 T Ras Al Hanout (spice mix)
16 oz can of beef broth
15 oz can of chickpeas, rinsed and drained

Preheat oven to 375.

Cut beef into 4 equal pieces.

Season the roast with salt and pepper.

Heat olive oil in a dutch oven over med-high heat and sear roast in the pan about 4 minutes per side, remove from pan and set aside.

Place the vegetables and all remaining ingredients except the chick peas into the dutch over, add in the roast.

Move to oven. Bake covered until fork tender (about 2 hours).

For couscous,
1 cup broth
juice of half a lemon
zest of half a lemon
1 tbsp butter
1 cup couscous
1 tsp garlic powder
1 tsp onion powder

Bring to broth and butter to boil, add the rest, cover and remove from heat, sit 5 minutes.

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Pork Loin Roast with Rosemary & Garlic

4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper

2-3 pound boneless pork loin roast, well trimmed

Make non-pork ingredients into a paste and rub on pork 1+ hours in advance of cooking.

Sear non-fat side in advance.

Roast fat side up at 180 for 3 hours, then raise oven to 450 until 150-155, then remove, cover and let sit until carry over to 160-165 (about 10-20 minutes).

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Smoky Beef Tacos

From Everyday Food

– 2-3 tbsp chopped canned chipotles in adobo sauce
– 1/2 cup ketchup
– 8 garlic cloves, chopped
– 2 tsp dried oregano
– 1 beef chuck roast (boneless about 3 pounds)

Preheat oven to 350.

In a dutch oven, stir together chiles, ketchip, 1 cup water, garlic, oregano, 2 tsp salt, and 1/4 tsp pepper.

Cut beef into 4 equal pieces. Add to pot and turn to coat. Cover and bring to a boil, then move to oven. Bake covered until fork tender (about 2.5 hours).

Transfer beef to a bowl. Remove the fat from the cooking liquid. Shred beef. Moisten with cooking liquid as needed. Season.

Serve with tortillas and other desired toppings.

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Jamaican Chicken Curry

From everyday food

– 2 tbsp oil
– 4 boneless skinless chicken thighs (40-48 oz)
– 1 medium onion, chopped
– 1 garlic clove, minced
– 1 tsp freshly ground cumin
– 3 tbsp jamaican curry powder
– 1/2 tsp dried thyme
– 4 carrots, thinly sliced
– 1 can (13.5 oz) coconut milk.
– 1 package (10 oz) frozen peas, thawed

In a large dutch oven, heat oil over medium-high. Season chicken with salt/pepper. Brown in 2+ batches, 3-4 mins a side. Move chicken to a plate.

Reduce heat to medium. Add onion, garlic, cumin curry, thyme, and 1/2 cup water. Cook until onion is soft, stirring frequently.

Add carrots and coconut milk, 1/2 cup water, chicken and juices. Bring to a boil, reduce to a simmer, cover partially and cook until chicken is done (160) and carrots are soft, about 10 minutes.

Stir in peas and serve over rice.

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Slow Cooker Spiced Chicken Stew with Carrots

From everyday food

– 2 pounds carrots, peeled and cut into 1.5 in lengths
– 8 skinless, boneless chicken thighs (about 2.5 pounds)
– 1 garlic clove, thinly sliced
– 1 cinnamon stick, ground
– 1/2 tsp ground cumin
– 1/4 cup golden raisins
– 1/2 cup cilantro leaves
– 1/4 cup almond slivers

In a bowl, toss chicken, garlic, cinnamon, cumin, 1 tsp salt, 1/4 tsp pepper.

Place carrots in crockpot. Add chicken. Cover and cook on high for 4 hours (or low 8 hours).

Add raisins 15 minutes before completion.

Move to a serving dish, top with Cilantro and Raisins.

Serve with Couscous.

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Tilapia and Quinoa with Feta

From Everyday Food

– 1 cup quinoa
– 2.5 tsp olive oil
– 1 pound boneless, skinless tilapia, in 8 pieces
– 3/4 tsp paprika (don’t bother actually measuring)
– 1/3 cup chopped dill
– 1/3 cup feta
– 2 tsp lemon juice

In a small sauce pan, bring quinoa, 2 cups of water, and 1tsp salt to a boil over high. Reduce to a medium simmer and cook until water evaporates, about 15 minutes. Transfer to a medium bowl and let cool for 5 minutes.

In a large nonstick skillet, heat 1.5 tsp oil over medium high. Pat fish dry and season with salt and pepper. Sprinkle with paprika. Cook fillets until opaque throughout, about 4 minutes, flipping after 2 minutes.

Stir dill, feta, lemon juice, and 1 tsp oil into quinoa. Season with salt/pepper. Serve together with fish.

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Marinated Salmon with Couscous

From Everyday Food

– 1 bunch cilantro, stems removed
– 3 garlic cloves, chopped
– 1-2 red jalapeno (or similar) peppers (seeded and chopped)
– 1.5 in piece fresh ginger, peeled and minced
– 1 tsp paprika
– 1 tsp ground cumin
– 1/4 cup plus 1 tbsp olive oil
– zest of 1 lemon
– 2 tbsp lemon juice
– 4 salmon steaks (6-8 oz each)
– 1 cup couscous

In a food processor, pulse cilantro, garlic, peppers, ginger, paprika, and cumin until fine. Add 1/4 cup oil and lemon juice, pulse to combine.

Arrange salmon in a 9×13 baking dish. Rub both sides with mixture. Cover and fridge 30 minutes.

Preheat oven to 375.

Bake salmon uncovered until opaque (12ish minutes).

Prepare couscous normally, then add lemon zest to finished couscous and stir.

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Grilled Chicken Breast (Coriander/Cinnamon)

Brine chicken breasts (four cups cold water, 1TBS salt, soak chicken
in it for 1-6 hours).

rinse chicken. Rub with:
1/2 tsp cayenne
1tsp coriander
1/2 tsp cinnamon.

grill 3 min. per side, or until 160 degrees.

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Leek, Bacon, & Pea Risotto

From Everyday Food.

NOTE: probably should cut in half.

Ingredients

  • 2 leeks, white and light green parts only
    – 12 cups, chicken broth
    – 4 slices bacon, cross cut
    – 2.5 cups arborio rice
    – 1 cup dry white wine
    – 3/4 cup frozen peas
    – 1/2 cup finely grated parmesan, (plus more to serve)

Directions

  1. Halve leeks lengthwise, rinse thoroughly. Pat dry, slice thinly.
  2. In a sauce pan, bring broth to a simmer.
  3. In a large dutch oven, cook bacon, until lightly browned, but not crisp. Add leeks, cook until softened. Increase heat to med-high. Add rice, and cook untril translucent around edges.
  4. Add wine and stir until absorbed. Add 1 cup broth, reduce heat to medium, and stir until absorbed. Repeat until rice is al-dente and creamy.
  5. Stir in peas.
  6. Remove from heat, stir in parmesan, cover, and let stand for 2 minutes. Season with lemon juice, salt, and pepper.

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