Monday, October 26, 2009
1/4 tsp coriander
1/8 tsp cumin
4 salmon fillets
2 tsp lemon juice
Fresh ground black pepper
Preheat the oven to 500F. Combine the first 3 ingredients in a shallow dish.
Brush or spritz the salmon with the lemon juice. Sprinkle with salt and pepper. Coat each fillet generously in the almond meal mixture. Place skin side down on an oiled (or buttered) broiled pan. Sprinkle any remaining almond meal on the top of the fish and pat gently to make it stick.
Bake at 500F for 15 minutes or until the fish flakes easily with a fork. Serve with lemon wedges and the Hazelnut Mushroom Asparagus from the previous post!
Saturday, October 24, 2009
Monday, October 19, 2009
In the same skillet, melt the other 1 TB of butter. Saute leek/onion and squash for 2 minutes (until softened). Add sliced apples and the apple juice mixture. Bring to a boil, then reduce heat, cover, and simmer for about 5 minutes or until apples are softened (not mushy!). Return pork and accumulated juices to the pan and bring sauce back to a boil then remove from heat immediately. Serve pork heaped with a couple of generous spoonfuls of sauce and a sprinkle of fresh parsley.
Wednesday, October 14, 2009
1 package of ground turkey
1 red pepper
1 green pepper
1 yellow pepper
1 orange pepper
1 yellow onion
1 small can of tomato paste (preferably organic)
2-3 tsp pepper
4-5 cloves of crushed garlic
frank's red hot (as much as you like. I usually use about 1-2 tsp)
So I cut up all of the veggies and onion (in bite size pieces). Then fry up the ground turkey in either a pan on the stove or in a wok. Once the turkey is cooked, then add the onion and the garlic. Cook and continue stiring for about 5 minutes. Then add the peppers, zuchinni, and tomatoes. Cook for about 5 minutes or so. Then add the can of tomato paste. Sometimes you have to add a small amount of water (not even a 1/4 cup) just so the mixture does not burn to the bottom of the pan. Then add the pepper and the frank's red hot. Cook for about 15-20 minutes on low (just let it simmer). Make sure it does not burn. Tomato can burn very easily!!!! I serve it with cut up veggies, or just by itself. Mmmmmm I like it.
Sunday, October 11, 2009
Sausage and Apple Stuffing
10 slices bacon (6 oz), diced
2 pounds pork sausage meat
2 large onions, chopped
8 oz. medium mushrooms, sliced (about 2 cups)
3 stalks of celery, chopped
1 tsp dried sage leaves, crumbled
1 tsp dried thyme leaves
1/2 tsp salt
1/4 tsp pepper
1 pound tart apples, cored and cut into 1/2" pieces
1 cup chopped fresh parsley
Cook bacon until it begins to brown. Crumble sausage meat in same pan and cook till done. Add onions, mushrooms and celery, cooking until onions and mushrooms are wilted. Stir in sage, thyme, salt and pepper, then the apples. Remove from heat, add parsley.
I will do my best to talk my mama into stuffing our turkey with this tomorrow. Updates to follow... Happy Turkey Day!
Friday, October 9, 2009
Slice up chicken, crush walnuts. Wet chicken with something you like (beer, oil, water). Dip in the crushed walnuts. Make a yummy sauce. Bring to potluck - instant popularity!
Delicious way to serve tomatoes, cooking sweetens them right up: cut tomatoes, coat with olive oil, sprinkle with salt and pepper, roast at 250 for 4 hours.
Get a good hutterite chicken. Sprinkle with coarse salt and peppercorns. Roast. Enjoy and then make soup!
Gotta love it when, for the entire summer, every carton of hutterite eggs have double yolks...served with fried green tomato salsa.
Tuesday, October 6, 2009
I found this video on Mark's Daily Apple. It was a user submission for a recipe contest held during a month-long primal challenge in September. It looks fabulous!
Thursday, October 1, 2009
4 large sweet onions
1 cup raw sunflower seeds
1 cup flax seeds
1/2 cup organic tamari soya sauce
2/3 cup olive oil
1) Grind the sunflower seeds in a food processor. Buy pre-ground flax seeds if possible, but if not blend those babies up too!
2) Get read to weep! Peel and roughly chop the onions. Puree them in the food processor then transfer to a fine mesh sieve or cheesecloth. Squish out as much of the liquid as possible. It burns! It burns! Perhaps I need these?