Mushroom Spaetzle

Mushroom Spaetzle

Mushroom Spaetzle

 

1 cup (250 mL) all-purpose flour

1 T. (15 mL) morel powder (or other mushroom powder)

1 tsp. (5 mL) sea salt

½ tsp. (2 mL) ground pepper

½ tsp. (2 mL) ground nutmeg

2 large eggs

¼ cup (60 mL) milk olive oil, to coat

3 T. (45 mL) salted butter

2 T. (30 mL) minced fresh chives or sage

salt and pepper, to taste

 

Spaetzle is a German egg dumpling that is addictive and unusual. You can buy spaetzle makers to create a more uniform dumpling. Traditionally spaetzle is panfried in browned butter and sage to crisp up the exterior. The result is spectacular with rich reduced stock sauces and matches well with pork and duck dishes.

In a large bowl, combine the flour, morel powder, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well using your hands; the dough should be smooth and thick. Let the dough rest for 10– 15 minutes. In a large pot, bring 3 quarts (3 L) of salted water to a boil, then reduce to a simmer. To form the spaetzle, hold a large-holed colander over the simmering water and add the batter. Push the dough through the holes with a spatula or spoon. Do this in batches so you don’t overcrowd the pot. Cook for 3– 4 minutes, or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into another colander and give it a light coating of oil. Transfer to a baking sheet and let cool. In a large skillet over medium heat, melt the butter and then add the spaetzle, tossing to coat. Cook the spaetzle for 1– 2 minutes to give the dumplings some colour, then sprinkle with the chopped chives or sage (or both) and season with salt and pepper before serving.

Caramelized Fennel on Herbed Polenta

Caramelized Fennel on Herbed Polenta

Caramelized Fennel on Herbed Polenta

2 to 3 cups / 450 to 675 ml vegetable broth or water, as needed

1/2 cup / 85 g organic, non-GMO polenta

fine sea salt

1 large fennel bulb

knob of ghee or clarified butter

2 tablespoons raw fennel seeds

1/2 tablespoon pure maple syrup, or to taste

1/4 cup / 5g chopped mixed herbs, such as dill, chives, parsley

1/4 cup / 27 g grated Pecorino Romano cheese

cold-pressed olive oil

herb flowers for garnish

 

Heat the vegetable broth in a large saucepan until simmering. Slowly pour in the polenta in a steady stream, whisking all the while to prevent clumping. Add a few pinches of salt. Stir constantly for a couple minutes; then reduce the heat and simmer, stirring every 5 minutes or so, for 30 to 45 minutes (read the label on your polenta for cooking time approximations). If the polenta becomes too thick, add more broth or water and whisk until smooth The polenta is cooked when you rub a small amount of it between your fingers and it is no longer gritty, but instead creamy and smooth. While the polenta is cooking, cut the fennel bulb into thin vertical slices (from the top to the base). Heat the ghee in a large skillet on medium-high heat. Working in batches, add the fennel slices to the skillet, making sure that they all come into contact with the surface of the skillet (not overlapping). Sprinkle with sea salt. Do not stir or move the fennel until it is golden on the bottom, 5 to 7 minutes. When all the pieces have browned, flip them onto the uncooked sides. When the underside has also browned, add a sprinkling of fennel seeds and the maple syrup, and let cook for 1 minute. Toss to coat, transfer the fennel to a plate. Season with more salt if needed. Add the chopped herbs and grated cheese to the polenta and give it a final stir. Whisk in a little more broth or water if necessary. To serve, scoop a portion of polenta onto a plate, then arrange the caramelized fennel on top. Add a drizzle of olive oil. Garnish with herb flowers if available.

Hawaiian Guava Cake

Hawaiian Guava Cake

Hawaiian Guava Cake

2 1/2 C. cake flour

2 1/2 tsp. baking powder

3/4 tsp. kosher salt

1/2 C. unsalted butter, at room temperature

1 1/4 C. sugar

6 large egg whites

1/4 C. neutral oil

1 C. whole milk

2 tsp. vanilla extract

1 C. guava puree or guava concentrate

3 squeezes of red gel coloring (optional)

 

for the frosting:

1 C. heavy whipping cream

8 oz. cream cheese, at room temperature

1/2 C. sugar

pinch of kosher salt

2 squeezes of red gel food coloring (optional)

1/2 C. guava puree or guava concentrate

 

  1. To make the cake, preheat the oven to 350°F. Line a 9 by 13-inch baking pan with parchment, leaving some overhang on the long sides.

 

  1. In a bowl, combine the cake flour, baking powder, and kosher salt, whisking until combined. In a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until well combined, about 3 minutes. Add the egg whites, in three additions, beating each addition until well combined, about 1 minute. Add the oil and mix until combined, about 1 minute more. In a separate bowl, whisk together the milk, vanilla, guava puree, and food coloring (if using). On low speed, alternate between adding the wet and dry ingredients, mixing each until combined before adding the next addition.

 

  1. Pour the mixture into the parchment-lined pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.

 

  1. To make the frosting, in a stand mixer fitted with the whisk attachment, whip the cream on medium speed for 1 to 2 minutes, until frothy. Gradually increase the speed to high and whip until it’s light and fluffy with stiff peaks, another 2 to 3 minutes. Don’t overwhip! Transfer the whipped cream to a bowl. Replace the bowl on a stand mixer and fit the machine with the paddle attachment; there’s no need to clean the bowl. Place the cream cheese in the bowl and mix on medium speed for 2 to 3 minutes, until smooth. Add the sugar and kosher salt and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes. Lower the speed to medium and add the food coloring, if desired. Gradually pour in the guava puree in four additions, making sure the puree is fully incorporated after every addition. Scrape down the sides with a rubber spatula after the second and final addition. Increase the speed to high and beat until smooth and well incorporated, 1 to 2 minutes. Remove the bowl from the stand and, using the spatula, fold in the whipped cream in three additions, incorporating completely after each addition.

 

  1. Spread the frosting on the cooled cake, using an offset spatula to smooth it over the edges, and chill for at least 2 hours before serving. Cut into twenty-four pieces and serve immediately.
Mushroom “Bacon”

Mushroom “Bacon”

Mushroom Bacon

 

1 ½ tablespoons olive oil

1 ½ tablespoons soy sauce

½ tablespoon maple syrup or agave

½ teaspoon liquid smoke

8 oz cremini or other type of mushrooms, sliced

 

In a medium bowl, mix together the olive oil, soy sauce, maple syrup, and liquid smoke. Add the sliced mushrooms to the bowl and gently toss to evenly coat the mushrooms.

For Fried Mushroom Bacon (the quicker method): Heat a large skillet or non-stick frying pan over medium-high heat. When the pan is hot add the mushrooms and any leftover marinade. Tip: If your pan is not that large, you may want to work in batches as you will get the best results if the mushrooms are in a single layer on the bottom of the pan. Fry 5 – 10 minutes letting them get golden on one side before flipping. Try not to stir the mushrooms too much as letting them rest will allow them to really brown up. It may get a little smoky, so be sure to turn on your hood fan. Remove from the pan and enjoy! For Baked Mushroom Bacon: Preheat your oven to 375F (190C). Line a large baking sheet with parchment paper. Spread the mushrooms slices in a single layer over the prepared baking sheet, and pour over any leftover marinade. Add to the oven and bake for 18 – 25 minutes until dark golden and reduced in size.

Vitamix Citrus Smoothie

Vitamix Citrus Smoothie

Vitamix Citrus Smoothie

 

1 Large orange, peeled, halved

¼ lemon, peeled

1 slice pineapple, peeled, halved

â…“ cup (60 g) frozen mango

1 cup (130 g) ice cubes

 

Place all ingredients into the Vitamix container in the order listed and secure the lid. Select Variable 1.

Start the machine and increase to its highest speed. Blend for 1 minute or until desired consistency is reached. Notes: This recipe can easily be tripled in the 64-ounce container for a large batch smoothie you can enjoy with family.

Mushroom Bacon Stock

Mushroom Bacon Stock

Mushroom Bacon Stock

 

4 quarts (4 L) water

1 lb (450 g) slab smoked bacon (or smoked ham hock)

8 large dried shiitake mushrooms

2 cups (500 mL) whole button mushrooms

1 cup (250 mL) peeled and chopped onions

1 cup (250 mL) peeled and chopped carrots

1 cup (250 mL) chopped celery

4 garlic cloves

1 T. (15 mL) chopped fresh rosemary

1 T. (15 mL) chopped fresh sage

 

Chill the stock after straining and you can skim any fat off the top of the cooled stock. In a large stockpot, combine all the ingredients. Bring to a boil, reduce heat, and simmer uncovered for 1 hour. Strain the stock into a large container, then remove the shiitake mushrooms and bacon slab. Discard the rest of the vegetables and the herbs. Cut the stems off the shiitakes and discard. (The shiitake caps can be used in a stir-fry or stew, or may be sliced thinly and returned to the broth. The bacon can be sliced and added to many recipes.) Place the container on a wire rack and let stock cool until room temperature, then refrigerate in a covered container.

Sirloin Steak and Spinach Salad

Sirloin Steak and Spinach Salad

Sirloin Steak and Spinach Salad

 

11/2 pounds sirloin steak

1 T. olive oil

1 tsp. balsamic vinegar

1 tsp. Worcestershire sauce

1/2 C. pecan pieces

1/2 C. buttermilk

1/4 C. mayonnaise

2 tsp. apple cider vinegar

Dash of salt & pepper

4 C. fresh spinach

1 pear, thinly sliced

1 C. grape or cherry tomatoes, halved

 

Dredge the sirloin steak in a mixture of the olive oil, balsamic vinegar, and Worcestershire sauce. Let stand for 30 minutes, or up to 8 hours in the fridge. Bring back to room temperature while heating up your grill to 450°. Grill the sirloin steak, about 8-10 minutes each side for medium doneness. If you want to pan fry your steak, heat up a cast iron pan on high heat, and cook the steak 8-10 minutes per side or until desired doneness. Remove steak from heat and let rest for 10-15 minutes.  While steak is cooking, preheat oven to 350°. Place the pecan pieces onto a baking sheet and lightly toast in oven for 5-8 minutes, being careful not to burn. In a bowl, whisk together buttermilk, mayonnaise, apple cider vinegar, and a dash of salt and pepper into your dressing.  In a large salad bowl, toss spinach, pear slices, cherry tomatoes, and pecan pieces. Cut sirloin steak into 1/4-inch slices and toss into salad. Dress with the buttermilk dressing.

Petite Beef Wellingtons

Petite Beef Wellingtons

Petite Beef Wellingtons

 

1 2-2.5 pound center cut beef tenderloin roast, cut into eight 1-inch-thick slices

Kosher salt and coarse ground pepper

3 tablespoon olive oil

2 tablespoon butter

½ cup finely chopped shallots

3 portobello mushroom caps, stemmed and sliced (3 1/2 cups)

½ cup chopped fresh thyme, oregano, basil, and/or parsley

1 17.3 ounce package puff pastry sheets (2 sheets), thawed

¼ cup Dijon-style mustard

½ cup crumbled goat cheese (chévre), or shredded sharp white cheddar cheese (2 ounces)

2 2 ounce packages very thinly sliced prosciutto (about 16 slices)

3 egg yolks

1 tablespoon water

1 tablespoon white balsamic vinegar

4 cup baby arugula

 

Preheat oven to 450°F. Line an extra-large baking sheet with foil. Season both sides of beef with salt and black pepper. In an extra-large skillet heat 1 tablespoon oil over medium-high. Add half the fillets. Cook each side 1 minute or until browned. (Fillets will not be cooked through.) Remove. Repeat with 1 tablespoon oil and remaining four fillets. In same skillet heat butter over medium. Add shallots; cook and stir 3 minutes. Add mushrooms; cook and stir 8 to 10 minutes or until tender and browned and liquid has evaporated. Remove from heat. Stir in herbs. Season with 1/4 teaspoon each salt and pepper. Let cool slightly. Cut each pastry sheet into quarters. On a lightly floured surface roll each quarter to an 8-inch square. Cut 1/4-inch-wide strips from each side of each square; set aside. Spread a 3-inch area in the center of each pastry square with mustard. Divide mushroom mixture then cheese evenly between squares, placing them on mustard. Wrap each filet with two slices prosciutto. Place a fillet on cheese. Beat together egg yolks and 1 tablespoon water. Brush edges of pastry with egg mixture. Bring corners of pastry up and over fillet, pinching edges to seal. Place seam sides down on prepared baking sheet. Brush egg mixture over pastry. Use trimmed pastry strips to make bows. Attach pastry bows; brush bows with egg mixture. Bake 14 minutes or until pastry is golden and an instant-read thermometer inserted into fillet registers 135°F*. Let stand 5 minutes before serving. (Temperature will rise to 145°F.) For salad: In a large bowl whisk together remaining 1 tablespoon oil, the vinegar, and 1/4 teaspoon each salt and pepper. Toss in arugula; serve with beef Wellingtons. Serves 8.

Orange Ginger Pork Chops

Orange Ginger Pork Chops

Orange Ginger Pork Chops

1 tsp. orange zest

Juice of 1/2 of the orange

1 T. olive oil

2 T. gluten-free soy sauce

1 tsp. minced garlic

1 T. fresh ginger, cut into chunks 1/2 tsp. garlic chili paste Salt & pepper

4 bone-in pork chops

 

Place orange zest, juice of half the orange, olive oil, soy sauce, minced garlic, ginger chunks, and chili paste into Vitamix®, blender, or food processor. Pulse for 10-15 seconds until marinade is smooth. Salt and pepper the pork chops, place in a plastic baggie and pour in marinade. Seal and refrigerate chops, letting them marinate for 30 minutes to 8 hours. Heat up a grill to 500°, or bring a cast iron skillet to medium high heat. Cook pork chops 6-8 minutes per side, or until cooked through.

Easy Huevos Rancheros Casserole

Easy Huevos Rancheros Casserole

Easy Huevos Rancheros Casserole

 

Nonstick cooking spray

1 32 ounce package frozen fried potato nuggets

12 eggs

1 cup milk

1 ½ teaspoon dried oregano, crushed

1 ½ teaspoon ground cumin

½ teaspoon chili powder

¼ teaspoon garlic powder

1 8 ounce package shredded Mexican cheese blend

1 16 ounce jar thick and chunky salsa

1 8 ounce carton dairy sour cream

Snipped fresh cilantro

 

Preheat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange potato nuggets in dish. In a large mixing bowl combine eggs, milk, oregano, cumin, chili powder, and garlic powder. Beat with a rotary beater or wire whisk until combined. Pour egg mixture over potato nuggets. Bake for 35 to 40 minutes or until a knife inserted near center comes out clean. Sprinkle cheese evenly over egg mixture. Bake about 3 minutes more or until cheese melts. Let stand for 10 minutes before serving. Top with salsa, sour cream, and cilantro. Makes 12 servings.

Cauliflower Bacon Cheese Casserole

Cauliflower Bacon Cheese Casserole

Cauliflower Bacon Cheese Casserole

 

1 large package of frozen Riced Cauliflower 20 – 24 ounces

2 Tablespoons of butter – melted

1 teaspoon of minced garlic

2 Tablespoons of Chives – dried

1 teaspoon of garlic salt

1/2 teaspoon of seasoned pepper

1 pound of bacon – cooked and crumbled

2 cups of shredded cheddar cheese

1 cup of shredded Parmesan cheese

1 cup of sour cream

Minced Parsley – to top

 

Pre-heat the oven to 400 degrees. Combine the riced Cauliflower, butter, garlic, sour cream, chives, and stir well to blend. Add the garlic salt, and seasoned pepper, and stir well.  Add half the shredded cheese and mix well. Pour into a 9 X 9 inch casserole dish – butter the bottom of the dish before adding the mixture. Add the remainder of the shredded cheese, and top with crumbled bacon. Bake for 20 minutes, until hot and bubbly. Sprinkle with minced Parsley. Serve, and Enjoy!

 

Savory Buckwheat Breakfast Bowl

Savory Buckwheat Breakfast Bowl

Savory Buckwheat Breakfast Bowl

2 C. toasted buckwheat groats

1 T. Apple Cider Vinegar

4 C. water (or Bone Broth)

Sea salt a pinch

2 T. grass-fed butter

1 onion large

8-10 chestnut mushrooms

pepper to taste

2-3 sprigs flat leaf parsley leaves only

1 egg per person

 

To prep the buckwheat groats, place them in a large bowl with 2V2 C. of filtered water and the apple cider vinegar. Cover the bowl and let it sit at room temperature for 8 to 12 hours (or overnight), then drain and rinse well. Transfer it a medium pot, add water and salt and cook for 15 minutes until the groats are soft and the water is evaporated. Take it off the heat, cover the pot with a lid and let it stand for additional 10-15 minutes Meanwhile slice the onions and mushrooms. Put a large frying pan on high-medium heat and when it’s hot add butter, onions and a pinch of salt. Salt will draw moisture out of the onions which will help with caramelizing process. Fry them slowly, stirring occasionally and not letting them burn. Once your onions look wilted and darker in color, add mushrooms and chopped parsley and sauté them for 5 minutes adding salt and pepper to taste. Now add the buckwheat and mix everything together, cook for 2 more minutes to bring all the ingredients to the same temperature and allow for the flavors to meld, taste for seasoning. In a separate frying pan, fry the eggs and top each portion with an egg.

 

Yield: 4 servings

Calories: 276

Fat: 13g

Fiber: 4g

Chinese Take-Out Chili Crisp Casserole

Chinese Take-Out Chili Crisp Casserole

Chinese Take-Out Chili Crisp Casserole

 

3 cup chicken broth

¼ cup black bean garlic sauce

2 tablespoon cornstarch

2 tablespoon honey

1 tablespoon sambal oelek

1 teaspoon toasted sesame oil

8 ounce lap cheong (Chinese sausage) (optional), sliced

1 pound ground pork

5 – 6 scallions, thinly sliced, white and green parts separated (about 1 cup total)

1 tablespoon grated fresh ginger

2 – 3 garlic cloves, minced

¼ cup Shaoxing cooking wine, dry sherry, or chicken stock

6 cup coarsely chopped Napa cabbage

3 cup cooked jasmine rice

1 5-6 ounce container crunchy chow mein noodles

1 tablespoon chili crisp (stir to make sure to get a nice mix of chili and oil)

 

Preheat oven to 350°F. For sauce: In a 4-cup measuring cup whisk together broth, garlic sauce, cornstarch, honey, sambal oelek, and sesame oil. In a 4- to 6-qt. pot cook sausage (if using) over medium-high 2 minutes or until sausage is browned, some of the fat is rendered out, and the edges are dark. (There is a lot of sugar in Chinese sausage so be careful not to burn it.) Add ground pork and season with a pinch salt and a couple turns of black pepper. Cook 4 to 5 minutes or until pork is no longer pink and any liquid is cooked off. Add scallion whites, ginger, and garlic; cook 1 minute. Deglaze pot with wine; cook 2 minutes or until liquid is gone. Stir sauce and add to pot. Cook and stir until thickened and bubbly. Remove from heat; stir in cabbage and rice. Transfer to a greased 13×9-inch baking dish. Cover; bake 25 minutes or until bubbly and hot. In a bowl toss crunchy noodles with chili crisp until fully coated. Uncover casserole and top evenly with noodles. Bake 10 minutes more or until noodles are toasted and a shade darker. Remove from oven; sprinkle with scallion greens. Makes 8 servings.

LTS Sprouted Seed Sushi

LTS Sprouted Seed Sushi

LTS Sprouted Seed Sushi

 

2-3 T. alfalfa seeds

Bottled water

Nori (sheets of dried seaweed)

1 can of asparagus

1 can of crab

Low-sodium soy sauce

Wasabi powder, mixed with water per directions to form wasabi paste

 

To sprout seeds: Place in a jar or container with holes poked in the lid. Add l C. water and soak for 8-12 hours. Rinse and drain; repeat this process for 3 days. Then place jar and seeds in a space that has light (even a little bit of light will work). Keep rinsing and draining for 2-3 more days; you will have a lot of sprouts at this point! Lay out nori sheets. Drain cans of crab and asparagus. In the first 1/3 of the sheet lay out sprouts, asparagus and crab. Roll everything up and seal the outer edge of the nori sheet with a little bit of water. Cut each roll into 5-6 pieces. Serve with soy and wasabi paste.

Bone Broth French Onion Soup

Bone Broth French Onion Soup

Bone Broth French Onion Soup

½ cup grass-fed butter

5 large sweet yellow onions

2 quarts beef bone broth*

1 tablespoon chopped fresh thyme (or 1 tsp dried)

1 teaspoon sea salt (or to taste)

1 teaspoon black pepper

6 ounces Extra Sharp Cheddar (like Kerrygold Dubliner), Parmesan, and/or Gruyere cheese*

 

Slice the onions into thick rings. Melt the butter in an 8-quart stock pot or Dutch oven over medium heat. Add the onions and cook, stirring regularly, until translucent– about 7 – 8 minutes. Do NOT brown the onions. If they start to sizzle, turn the heat down and keep cooking over low. Cook time here will depend on how thick you have sliced your onions. Add the beef bone broth, thyme, salt, and pepper. Turn the heat down to low and simmer uncovered about 45 minutes, stirring occasionally. The broth will thicken, and the onions will become incredibly soft and sweet. Preheat the broiler. Slice the cheese thin. Place 4 ramekins or oven-proof soup bowls onto a cookie sheet and fill each with soup. Top with plenty of sliced, sharp cheese. Broil until the cheese is bubbly and starting to brown on top, about 1 ½ – 2 minutes. Watch this carefully, as broilers vary, and the cheese can burn quickly. Serve hot with a nice green salad.

Warm Halloumi Salad

Warm Halloumi Salad

Warm Halloumi Salad

 

1/2 tsp. chili powder

1 large handful mint, chopped

Zest and juice of 1/2 lemon

1 T. olive oil

1 zucchini, cut into 1/2-inch rounds

5 ounces halloumi cheese, cubed

4 handfuls arugula

1 red bell pepper, diced

1 T. sliced black olives

 

Mix the chili powder, half the mint, the lemon zest and lemon juice, oil, zucchini, and halloumi. Let marinate for 30 minutes. Soak 8 wooden skewers in water for 20 minutes. Thread the zucchini and halloumi onto the skewers, put the remaining marinade to one side. Grill or broil for 7 to 8 minutes, turning halfway through, and basting with a bit of the remaining marinade. Place the arugula in a bowl with the bell pepper, olives, remaining mint and dress with the last of the marinade.

 

Yield: 2 servings

Calories: 280

Applegurt

Applegurt

Applegurt

1/2 C. plain yogurt

1/2 C. unsweetened applesauce

1 T. honey

1/2 C. granola or whole grain cereal (recommended: Grape Nuts)

 

Mix together yogurt, applesauce and honey. Chill for 20 minutes. Top with granola.

LTS Lemon Chicken Soup

LTS Lemon Chicken Soup

LTS Lemon Chicken Soup

 

1 ½ C. Minute Rice

4 tsp. Chicken Bouillon

1 tsp. Lemonade Powder

1 Bay Leaf

¼ C. dried diced Carrot

1 T. Butter Powder

2 T. Flour

2 T. OvaEasy Whole Egg Crystals or Thrive Life Scrambled Egg Mix

¼ C. dried Celery

¼ C. dried chopped Onions

½ C. freeze dried Chopped Chicken

 

Combine rice with 1 ½ C. water and pinch of salt in small saucepan.  Cover and cook until rice is tender.  Fluff with fork and set aside.  To 3 quart soup pan, add 4 ½ C. water, bouillon, lemonade powder, bay leaf and carrots.  Bring to a simmer over medium heat and cook 5 minutes.  In a small bowl mic the butter powder, flour, and egg; set aside.  To soup pan, add celery, onion and chicken.  Continue to simmer until vegetables and chicken are rehydrated and soup is warm.  Gradually add the flour mixture to the soup, whisking constantly. Simmer an additional 5 minutes, then remove bay leaf.  Season to taste with salt and pepper and serve over rice in soup bowl.

5 Minute Egg Drop Bone Broth Soup

5 Minute Egg Drop Bone Broth Soup

5 Minute Egg Drop Bone Broth Soup

2 eggs, beaten

1 T. cornstarch

2 T. cold water

1 carton of Kettle & Fire Bone Broth

1 stem green onion, chopped

Salt to taste

Sesame oil to taste

 

In a small saucepan, bring beef bone broth to a boil. In the meanwhile, beat the eggs in a small bowl, dissolve cornstarch in cold water in another small bowl, and chop the green onion. Set aside. Once the broth is boiling, stir in dissolved cornstarch, followed by the beaten eggs. Then immediately start stirring so that the eggs are evenly distributed in the broth; stir constantly for 30 seconds, or until the soup is thickened. Turn off the heat; taste and add a pinch a salt if desired. Dish, drizzle with sesame oil and garnish with green onion. Serve immediately.

LTS Apple Coffee Cake

LTS Apple Coffee Cake

LTS Apple Coffee Cake

 

1 C. dried Apple Slices

Water for Soaking

3 C. Flour

1 tsp. Salt

1 tsp. Baking Powder

1/3 C. Whole Egg Powder

1 ½ C. Sugar

½ C. Shortening

1 ½ C. Water

 

Topping:

2/3 C. Brown Sugar

½ C. Flour

¾ C. Butter Powder

1 tsp. Cinnamon

2 T. Water

 

 

Break up apples into small pieces. Cover with 1-2 C. boiling water, let sit, covered, 15 minutes until softened.  Meanwhile, make topping in separate bowl.  Combine all dry topping ingredients, and mix in water with a fork until topping is crumbly like coarse meal.  Drain apples and return to bowl. Blend in all remaining cake ingredients and mix well. Pour into a greased baking dish. Sprinkle the top with topping mix. Bake at 375 for 25-30 minutes.

Hurricane Popcorn

Hurricane Popcorn

Hurricane Popcorn

 

6 T. salted butter

8 to 9 C. freshly popped popcorn (about 1/2 C. unpopped kernels)

1/4 C. nori komi furikake (see this page)

1 C. mochi crunch or Japanese rice crackers (arare)

 

Melt the butter in a small saucepan over medium-high heat. Cook the butter until it becomes foamy, then turn the heat to medium-low and let it simmer and bubble for 2 to 3 minutes, until the bubbling stops. At this point, you should see lightly browned bits on the bottom of the pan. Drizzle the butter, being careful to avoid pouring out the browned bits, over the popped popcorn. Sprinkle with the furikake and toss with the arare. Hurricane Popcorn is best eaten the same day

Scrambled Eggs with Avocado, Pea Shoots and Sesame Seeds

Scrambled Eggs with Avocado, Pea Shoots and Sesame Seeds

Scrambled Eggs with Avocado, Pea Shoots and Sesame Seeds

1 T. extra-virgin olive oil, plus more for drizzling

8 eggs, beaten

Toast

1 large ripe avocado, sliced

1 heaping handful of pea shoots

Black sesame seeds, for serving

1 lemon or lime, cut into wedges

Coarse sea salt, such as Maldon

Hot sauce or sriracha, for serving

 

Heat the oil in a medium nonstick or regular skillet over medium-low heat. Add the eggs and let them set to cook a bit, about 40 seconds. Use a heatproof spatula to scoot the eggs across the pan, back and forth, to cook into medium curds. For smaller curds (and the creamiest eggs), use a whisk, moving the eggs constantly over low heat until the eggs are lightly cooked but still pale and creamy, just shy of runny (if you can smell a cooked egg aroma in the air, they’ve gone too far).  Serve with toast on a plate or shallow bowl, with avocado, pea shoots, and sesame seeds. Squeeze the lemon over the top, sprinkle with salt, and drizzle with more oil, hot sauce, or anything else you desire.

Moroccan Tomato Toast

Moroccan Tomato Toast

Moroccan Tomato Toast

1 cup (140 g) finely chopped red onion

1/2 tsp. cumin seeds

1/4 tsp. fresh coriander seeds

4 slices thick-cut sourdough bread

Butter, for the bread

2 cups (280 g) chopped in-season tomatoes

3 T. olive oil

1/4 tsp. flaky sea salt, such as Maldon

Fresh flowering or young herbs, such as cilantro, chopped

Light honey, such as wildflower, for drizzling

 

Soak the onion in a bowl of ice water to take out the bite, 5 to 10 minutes.  Toast the cumin and coriander in a dry skillet over high heat until fragrant, about 2 minutes. Smash slightly on a cutting board with the bottom of your (cooled) skillet, or with the back of your knife.  Toast the bread. Spread the toast with a thin schmear of butter or drizzle of oil. Drain the onion well. Toss the cumin and coriander, onion, tomatoes, oil, and salt together in a bowl.  Stir in herbs.  Spoon over toast and drizzle very lightly with a bit of honey.

LTS Crunchy Asian Noodle Salad with Peanut Dressing

LTS Crunchy Asian Noodle Salad with Peanut Dressing

LTS Crunchy Asian Noodle Salad with Peanut Dressing

This tangle of noodles with a peanut dressing upgrade tastes great. If you like more heat, add another 1/4 tsp. red pepper flakes. If you don’t like heat, leave it out.

 

1/2 C. peanut butter

3 T. tamari or other soy sauce

2 T. rice wine vinegar

1/2 tsp. light brown sugar

1/4 tsp. red pepper flakes, or to taste

1/8 tsp. garlic powder

1/2 C. water

8 oz. rice vermicelli or ramen noodles

1 T. toasted sesame oil

1 (8-oz.) can Carrots, drained (You can use a shredded fresh carrot if you have some in your root cellar)

1 (8-oz.) can Straw Mushrooms, drained (sub 2/3 C. peas, if they are available)

1 (8-oz.) can water chestnuts, drained

1/4 C. dry-roasted peanuts

 

In a bowl, combine the peanut butter, tamari, vinegar, red pepper flakes, and garlic powder, stirring to blend well. Add the water, stirring until smooth. Set aside. Soak the noodles in enough boiling water to cover until softened (if using rice noodles), otherwise cook according to package directions.. Drain and transfer to a large bowl. Toss with sesame oil to coat. Add the carrots, mushrooms, water chestnuts, and peanuts to the bowl with the noodles. Add the reserved peanut sauce, tossing gently to combine.

 

Pear and Vanilla Muffins

Pear and Vanilla Muffins

Perfect Pear and Vanilla Muffins Recipe

1 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. freshly grated nutmeg

1/4 tsp. sea salt

2 large eggs

1 1/2 T. vanilla extract

1 T. lemon zest

1 cup lightly packed brown sugar

11 T. unsalted butter, melted

1 cup unsweetened applesauce or pear sauce

1 to 2 ripe pears, thinly sliced, for muffin tops

2 T. vanilla sugar, for muffin tops

 

Position an oven rack in middle position and heat oven to 400 degrees F. Grease muffin pan or line with paper cups. Whisk the flour, baking powder, baking soda, nutmeg and salt in a bowl. In another bowl, whisk the eggs, vanilla extract, lemon zest and brown sugar until blended. Stir in the melted butter, a little at a time, whisking until mixture is creamy. Stir in the applesauce, then fold the wet ingredients into the flour mixture until just combined. Divide batter among muffin cups then lightly push a few slices of pear into the top of each muffin. Sprinkle tops with a dusting of vanilla sugar. Bake the muffins until risen and golden, about 20 minutes. Remove from the oven and allow to cool in the pan for 5 minutes. Transfer the muffins to a cooling rack.

 

Pantry-Friendly Eggs Poached in Tomato Sauce

Pantry-Friendly Eggs Poached in Tomato Sauce

Pantry-Friendly Eggs Poached in Tomato Sauce

 

¼ C. dehydrated Onion

¼ C. dehydrated Bell Pepper

2 tsp. granulated Garlic

1 tsp. Cumin

½ tsp. Black Pepper

1 T. Paprika

½ C. Tomato Powder

2 C. Water

8 Eggs

 

Add all dry ingredients to a bowl and whisk together. Pour in 2 C. water to make your tomato sauce.  Heat sauce to medium in a frying pan.  Crack eggs into sauce (without touching), cover and poach for 10-12 minutes.

Blue Moon Cocktail

Blue Moon Cocktail

Blue Moon Cocktail

1 C. crushed ice

1/4 C. vodka

1/4 C. blue curaçao

1/4 C. whipping cream

2 T. vanilla-flavored syrup (such as Torani)

2 T. fresh orange juice

1 T. Cointreau or other orange-flavored liqueur

 

In a blender, combine all ingredients and whirl until smooth. Pour into four martini glasses (4 oz.) and garnish the rim of each glass with a slice of orange.

Valladolid Tomato Salad

Valladolid Tomato Salad

Valladolid Tomato Salad

 

1 tablespoon sunflower seeds, toasted in a dry skillet until lightly browned

1/2 cup basil leaves

1 tablespoon fresh lime juice

1.4 teaspoon honey

1/4 teaspoon kosher salt

1/3 cup olive oil

 

6 heirloom tomatoes, cut into 6 wedges each

2 cups sunflower sprouts (use 2 cups sunflower seeds for sprouting)

1/2 cup Pickled Red Onions

1 teaspoon kosher salt

1/4 cup crumbled queso cotija (or queso fresco, feta, or ricotta salata)

 

Make the dressing: Combine the sunflower seeds, basil, lime juice, honey, salt, and olive oil in a blender and blend until smooth.  Put the tomatoes in a mixing bowl, add 1 1/2 cups of the sunflower sprouts, the pickled red onions, dressing, and salt, and toss to combine. Arrange on a serving dish and garnish with the cotija and remaining 1/2 cup sunflower sprouts.

Danish Browned Cabbage with Caraway

Danish Browned Cabbage with Caraway

Danish Browned Cabbage with Caraway

 

4 T. bacon drippings (or other veggie oil)

5 C. cabbage, coarsely chopped

1 tsp. caraway seed

 

Melt Bacon dripping in a saucepan (or heat oil). Add cabbage. cook on low heat for 30 minutes. Add caraway seeds, continue cooking for at least another 1 1/2 hours. I have had it on for 4 hours. Give the pot a stir every time you pass by the stove. The cabbage will be golden brown when it is done.

Blue Margarita

Blue Margarita

Blue Margarita

1 1/2 oz. Tequila

1 oz. Blue Curacao

1 oz. Lime Juice

Coarse Salt

 

Rub rim of cocktail glass with lime juice. Dip rim in coarse salt. Shake tequila, blue curacao, and lime juice with ice, strain into the salt-rimmed glass, and serve.

Rice & Chicken Casserole

Rice & Chicken Casserole

Rice & Chicken Casserole

 

2 whole chicken breasts, split in half about 2 lbs. total weight (4 pcs.)

Salt and freshly ground pepper to taste

2 T. butter

1/2 C. finely chopped onion

1tsp. chopped garlic

1/3 pound fresh mushrooms, left whole if very small, otherwise sliced or quartered, depending on size

1 bay leaf

1/2 C. dry white wine

1/2 C. raw rice

1 C. chicken broth

 

Do not skin or bone the chicken breasts. Sprinkle the chicken pieces with salt and pepper. Heat the butter in a skillet and add the chicken pieces, skin side down. Brown about 5 minutes and turn. Scatter the onion and garlic between the chicken pieces and add the mushrooms and bay leaf. Cook about 5 minutes. Add the wine and cook until it is almost all evaporated. Add the rice and broth, taking care that the rice does not rest on top of the chicken pieces. Cover closely and cook about 20 minutes or until rice is tender.

Blackberry Coulis

Blackberry Coulis

Blackberry Coulis

 

2 C. frozen or fresh Blackberries

2 T. Sugar

1 T. fresh Lemon Juice

Ice

 

Cook blackberries over medium heat in a small nonreactive saucepan until they start to simmer.   Add sugar and stir with wooden spoon until dissolved.  Remove from heat, strain through fine mesh strainer into a medium mixing bowl and stir in lemon juice.  Fill sink or large bowl with cold water and ice and chill the coulis in the ice bath.  Pour into a squeeze bottle, store in fridge for up to 3 days.  Serve over ice cream, with cake or even on grilled flank steak.

LTS Lentil Barley Soup Mix

LTS Lentil Barley Soup Mix

LTS Lentil Barley Soup Mix

 

¾ C. medium Pearl Barley

½ C. dried Lentils

2 tsp. Parsley

¼ C. dried Minced Onions

¼ C. Beef Bouillon Granules

2 tsp. dried Celery Flakes

½ tsp. dried Thyme

2 Bay Leaves

¼ tsp. Pepper

¼ tsp. dried Minced Garlic

 

Mix all ingredients in a quart canning jar. To make soup, add jar ingredients to a large pot with 10 C. water. Simmer 90 minutes to 2 hours, until legumes are softened.

Mexican Cactus Salad (Ensalada de Nopales)

Mexican Cactus Salad (Ensalada de Nopales)

Mexican Cactus Salad (Ensalada de Nopales)

3-4 medium cactus leaves cleaned of spines

2-3 fresh medium tomatoes diced

2-3 green onions chopped

1 bunch of cilantro chopped

juice from 1 lime

salt and pepper to taste

1/4 teaspoon dried Mexican oregano

2 Tablespoons vegetable oil

1/4 cup crumbled Queso Anejo, or queso cotija or Feta

 

Clean the cactus leaves of spines and wash them very well. Slice the nopales thin and put them in a pot with water to cover them. Add 1/2 teaspoon salt. Cook the leaves on medium high heat until tender, for about 15-20 minutes. Meanwhile, chop the green onions, tomatoes and cilantro. Set them aside. When nopales are cooked, remove them from the stove, drain the water and place the vegetables in cold icy water. When cool, use them for the salad. In a salad bowl, place the cactus leaves, onion, tomatoes, cilantro and dried Mexican oregano. Squeeze the juice of the lime over the salad. Add oil. Taste for salt and pepper and mix everything together. Sprinkle crumbled cheese over and serve. It goes very well with grilled meat, cooked beans, in eggs, tacos etc. Enjoy!

Pantry Friendly Brown Rice Fritters

Pantry Friendly Brown Rice Fritters

 

2 C. cooked brown rice

1/2 C. grated Parmesan

1 egg

1/2 tsp. salt

A couple of grinds of black pepper

1/2 C. flour

1/4 C. vegetable oil

 

Combine rice, cheese, egg, salt, and pepper. Form into patties and place in refrigerator to chill. When ready to cook, dredge each patty in flour and cook in pre-heated oil, turning once to brown, three to four minutes per side.

Asado Sandwich (Peru)

Asado Sandwich (Peru)

Asado Sandwich

6 ciabatta rolls or French bread

12 asado slices

3/4 cup mayonnaise

1 tablespoon aji amarillo paste

Salsa criolla

This comforting sandwich is made when there are roast beef leftovers from lunch or dinner. Whatever is left has two basic fates: it either goes in the freezer to be enjoyed someday in the future, or it goes into a scrumptious sandwich.

Preheat the oven to 3OO°F. Heat the bread for 5 minutes and cut lengthwise. In the meantime, heat the beef with its juices in a saucepan over medium heat, until it is warm. In a small bowl, combine the mayonnaise and aji amarillo paste. Spread on the bread. Put the meat slices (with no sauce) inside the rolls, and top with salsa criolla. Serve immediately.  You may add lettuce leaves, tomato slices, and avocado to this sandwich.

Foraged Spring

Foraged Spring

Foraged Spring

 

Large bunch dandelion greens, rinsed of dirt and rough chopped with stems

2 tablespoons olive oil

5 garlic cloves, sliced thin

1 teaspoon crushed red pepper

1/2 cup vegetable broth

2 tablespoons pine nuts

Juice from 1/2 lemon

Salt and pepper to taste

Splash of apple cider vinegar (or vinegar based hot sauce if you prefer heat)

 

Heat olive oil over medium heat until shimmering in a saucepan. Add the garlic and crushed red pepper. Cook, stirring frequently just until the garlic starts to brown.  Add the chopped dandelion greens in and toss well to coat. Pour in the vegetable broth and simmer, stirring occasionally over medium heat until the broth is almost completely absorbed.  Toss in pine nuts, lemon juice, then add the vinegar and mix to incorporate. Serve hot or warm as a side dish — or make it a meal by serving with a couple of fried eggs.

Spring Tonic Weed Pesto

Spring Tonic Weed Pesto

Spring Tonic Weed Pesto

Pesto is one of the tastier ways to consume any green plant, especially those with strong flavors. It can incorporate essentially anything green, though some leaves, and combinations of leaves, will taste better than others. It will pretty much always taste good. If not good enough, add more nuts, garlic, oil and cheese.

Our pesto will be a base of dandelion since they are literally everywhere. In today’s version I add nettles, as they are prolific right now where I live, and make a thick, aromatic pesto. But you could substitute any number of wild greens or weeds, like lambs’ quarter, watercress or chickweed, or a mixture of whatever you think will go well together. If these flavors are too strong, you could also substitute parsley or basil in place of some of the wild stuff.

 

2 tablespoons chopped garlic

1 teaspoon salt

1 cup olive oil

1/2 cup almonds (or pine nuts)

½ cup grated parmesan or Romano cheese

Zest of a lemon, and 2 tablespoons of juice

4 cup chopped dandelion greens, loosely packed, spotlessly clean 5 three-inch nettle tips (or other greens)

 

Add the garlic, salt, oil, almonds, cheese, lemon juice and zest to the blender and turn them into a thin, homogenous (and delicious) solution. Carefully add the greens to the pesto, a few at a time, until they too are part of the smooth, green paste. Serve your weed pesto tossed on piping hot noodles, which will cook the garlic just a tad. I like to stir in some sautéed greens too, for an extra reminder of why we are here.

Pantry Friendly Garlic, Anchovy, and Olive Spaghetti

Pantry Friendly Garlic, Anchovy, and Olive Spaghetti

Pantry Friendly Garlic, Anchovy, and Olive Spaghetti

3 to 6 cloves garlic

1 (12-ounce) can black olives

1/4 cup extra-virgin olive oil

Pinch red pepper flakes

1 pound dried spaghetti

1 (2-ounce) tin anchovy fillets in oil

Kosher salt

Freshly ground black pepper

red chili flakes, optional

Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, finely chop 3 to 6 garlic cloves. Drain 1 (12-ounce) can black olives, then cut each olive in half crosswise. Heat 1/4 cup extra-virgin olive oil in a small saucepan over low heat for a few minutes. Add the garlic and a pinch red pepper flakes and cook, stirring often, until the garlic starts to soften, 7 to 10 minutes. Add 1 pound dried spaghetti to the boiling water and cook according to package directions. Meanwhile, add the fillets from a (2-ounce) tin anchovy fillets in oil and some of their oil to the garlic mixture, stir to break the fillets up so they eventually melt into the oil. Cook for 2 to 3 minutes. Add the olives cook for 5 minutes more to warm through. When the spaghetti is ready, drain and return it to the pot. Pour in the olive oil mixture and use tongs to thoroughly toss and incorporate the flavors. Taste and season with salt and pepper as needed. Serve warm.

Cannellini Beans and Potatoes with Dandelion Greens and Parsley

Cannellini Beans and Potatoes with Dandelion Greens and Parsley

Cannellini Beans and Potatoes with Dandelion Greens and Parsley

1/2 cup dried cannellini beans (to make about 1 1/2 cups cooked)

1 pound young potatoes, red or white, cut into 1-inch cubes with the skins

2  cups chopped dandelion greens, in 1- to 2-inch pieces

2  cups chopped fresh flat-leaf parsley

3  garlic cloves, sliced

1/2 cup olive oil

1/2 cup water

1/2 teaspoon paprika, plus more for garnish

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

Juice of 1/2 lemon (about 1 tablespoon)

Edible flowers (such as calendula, comfrey, rose, violet, chive blossom, and/or lilac), for garnish (optional)

 

Soak the beans overnight in enough water to cover by 8 inches. Strain the beans and combine them in a saucepan with enough water to cover by 2 to 3 inches. Bring to a boil, skim off any foam, reduce the heat, and cover: simmer over low heat, stirring often, until the beans are tender, 45 to 75 minutes. Set aside to cool in the cooking water. Combine the potatoes, dandelion greens, parsley, garlic, oil, water, paprika, salt, and pepper in a large saucepan. Bring to a boil, then reduce the heat and let simmer, covered, stirring often, for 30 minutes. Strain the beans from their cooking water and add to the pan, along with the lemon juice. Simmer, uncovered, stirring almost continually, for 5 minutes. Serve hot, garnished with paprika and edible wildflowers, if desired.