Fresh Horseradish Root
Rice Vinegar
Cut up the horseradish root into small chunks, keeping track of your total amount. Pour the horseradish chunks into a blender of some sort (I use the bullet) and add the vinegar, about 3/4 of the total amount of horseradish you ended up with. Now blend the mixture until it takes on the horseradish consistency you are familiar with. If it's too thick add more vinegar.
Enjoy! But Be Careful!
This may be the most potent horseradish you have ever had!
Showing posts with label Menu Ideas. Show all posts
Showing posts with label Menu Ideas. Show all posts
Thursday, October 13, 2011
Wednesday, August 3, 2011
Homemade Sauerkraut
Why buy sauerkraut when you can make arguably the best tasting sauerkraut you have ever had... and far more nutritious then whatever has been sitting on the grocery store shelf. The ingredients are few and the health benefits many!
Cabbage- 1 or 2 heads (I have since graduated to 4 heads at a time)
Sea Salt- 1tsp per head (or to taste)
patients
Slice the cabbage into the thin strips you are accustom to seeing in sauerkraut. In a large bowl mix together the cabbage and sea salt, really working it with your hands.
What you're trying to do here is use the sea salt as a natural desiccant, drawing the water out of the cabbage, so really squeeze and mash the cabbage with your hands.
Do this once every hour for about 4 hours (the more the merrier), letting it sit out on the counter between each "mashing". Once you have drawn enough water out where the cabbage can be fully submerged in its own juices, it's time to let nature do its thing. Find a container to store the cabbage in like a crock, using something pressing down on top of it to keep it submerged; I use a medium size pyrex bowl with a mason jar filled with water inside the bowl for added weight. Do not cover the outer container that the cabbage is in, since the fermentation process will release gasses that need to escape. Let it sit for about 4 weeks in a cool dry area, and that's all there is to it.
This is a re-post of a previous "Recipe of the Week" that I put on my blog this past fall. I bring this up because even though I am posting this now I recommend making you sauerkraut in the fall/winter when cabbage is in season!
Enjoy!
Cabbage- 1 or 2 heads (I have since graduated to 4 heads at a time)
Sea Salt- 1tsp per head (or to taste)
patients
Slice the cabbage into the thin strips you are accustom to seeing in sauerkraut. In a large bowl mix together the cabbage and sea salt, really working it with your hands.
What you're trying to do here is use the sea salt as a natural desiccant, drawing the water out of the cabbage, so really squeeze and mash the cabbage with your hands.
Do this once every hour for about 4 hours (the more the merrier), letting it sit out on the counter between each "mashing". Once you have drawn enough water out where the cabbage can be fully submerged in its own juices, it's time to let nature do its thing. Find a container to store the cabbage in like a crock, using something pressing down on top of it to keep it submerged; I use a medium size pyrex bowl with a mason jar filled with water inside the bowl for added weight. Do not cover the outer container that the cabbage is in, since the fermentation process will release gasses that need to escape. Let it sit for about 4 weeks in a cool dry area, and that's all there is to it.
This is a re-post of a previous "Recipe of the Week" that I put on my blog this past fall. I bring this up because even though I am posting this now I recommend making you sauerkraut in the fall/winter when cabbage is in season!
Enjoy!
Wednesday, February 17, 2010
Pumpkin Soup
Everyone knows pumpkins are good for pumpkin pies, but that's usually where the recipe creativity stops with most people. Pumpkins as all winter squash are very nutritious, and like most winter squash make great soups.
Pumpkin Soup (all ingredients are organic)
1 Pumpkin
1/2 Onion
2 c Chicken Broth
1/2 tsp Nutmeg
1/2 tsp Ginger (freshly grated)
1/2 tsp Cinnamon
Sea salt & Cracked pepper to taste
Cut the pumpkin in half (long ways), peal, and core; put the seeds aside, they are great toasted or raw once dried. In a large pan steam both halves (cores facing down) for about 25min or until soft. Chop the onion and heat them in a skillet until they get translucent and just begin to brown (not burnt). When pumpkin is fully steamed, place in a large bowl and mash with a potato masher. Add other ingredients and stir together well (you may also use a blender at this point to get a smoother consistency). When finished, pour soup into a pot and heat for about 10min or until warm.
Pumpkin Soup (all ingredients are organic)
1 Pumpkin
1/2 Onion
2 c Chicken Broth
1/2 tsp Nutmeg
1/2 tsp Ginger (freshly grated)
1/2 tsp Cinnamon
Sea salt & Cracked pepper to taste
Cut the pumpkin in half (long ways), peal, and core; put the seeds aside, they are great toasted or raw once dried. In a large pan steam both halves (cores facing down) for about 25min or until soft. Chop the onion and heat them in a skillet until they get translucent and just begin to brown (not burnt). When pumpkin is fully steamed, place in a large bowl and mash with a potato masher. Add other ingredients and stir together well (you may also use a blender at this point to get a smoother consistency). When finished, pour soup into a pot and heat for about 10min or until warm.
Thursday, January 14, 2010
Spaghetti Squash In Place of Pasta
Want some noodles to go with that chicken soup, but with a little more substance and more nutritional value than say that back of egg noodles? Are you looking for a pasta side dish, but without the refined carbohydrates?
Try Spaghetti Squash... it's a winter squash that when prepared looks like, well spaghetti.
*Cut the squash in half long ways and core the center by removing the seeds (save them if you want they are editable and can be toasted like pumpkin seeds).
*In a large pot place the squash halves face down and add about 1 inch of water, then steam for about 20-25min; until soft.
*Remove the squash (careful they're hot) and with a fork scrape out the insides over a plate.
*Simply run the fork on the inside, long ways, and the spaghetti strands will come out.
*Add some olive oil and garnish with parsley to taste.
Enjoy!
Try Spaghetti Squash... it's a winter squash that when prepared looks like, well spaghetti.
*Cut the squash in half long ways and core the center by removing the seeds (save them if you want they are editable and can be toasted like pumpkin seeds).
*In a large pot place the squash halves face down and add about 1 inch of water, then steam for about 20-25min; until soft.
*Remove the squash (careful they're hot) and with a fork scrape out the insides over a plate.
*Simply run the fork on the inside, long ways, and the spaghetti strands will come out.
*Add some olive oil and garnish with parsley to taste.
Enjoy!
Wednesday, November 11, 2009
Teriyaki Chicken with Vegetables
Slice 2 chicken breasts into cubes and marinate ahead of time (a few hours at least) in homemade teriyaki sauce (see Soy Replacements) and some fresh shredded ginger.
In a wok heat up some olive oil over medium heat. Add some water chestnuts, baby corns, bamboo shoots, sliced carrots, and thinly sliced ginger root. Once browned add the chicken and sauce as well as some alfalfa or broccoli sprouts and saute until chicken is fully cooked.
Enjoy a healthy tasty meal!
In a wok heat up some olive oil over medium heat. Add some water chestnuts, baby corns, bamboo shoots, sliced carrots, and thinly sliced ginger root. Once browned add the chicken and sauce as well as some alfalfa or broccoli sprouts and saute until chicken is fully cooked.
Enjoy a healthy tasty meal!
Thursday, November 5, 2009
Simply a Better Bird
My wife and I had a "pre-Thanksgiving" Thanksgiving dinner-for-two last night with a 3.5lb bird (chicken not turkey) that we bought from a local Organic Free-Grazing Farm.
Hands down it was the best bird we had ever had!
Now I don't want to give all the credit away because bragging aside I think my wife and I are pretty darn good cooks, but the bird has to get most of the credit here. It's one thing when you're talking about some fancy creative chicken dish that one of us whipped together, but when you're simply talking about a few fresh seasonings (onion, garlic, paprika...) a bird, and a Crockpot well let's just say it's all about the bird.
Are they more expensive than what you buy in the store?
Yes, but there's really no comparison so why shouldn't they be. It's not simply the quality "taste wise" although for some I'm sure that would be enough, but the truth is you're paying for a much healthier happier (yes happier) bird. These birds spend their days grazing the fields eating all that nature intended them to, as opposed to being fed grain and never stepping foot on grass. That means an omega-3 rich and toxin/pesticide/herbicide/drug free diet and a stress free life.
And since you are what you eat, literally...
Of course there's always the "other of chickens"; birds crammed together in some building, beaks clipped, fed diets consisting of corn and other grains (high in omega-6) that were probably sprayed with pesticides and other chemicals prior to harvesting, not to mention the colorful assortment drugs they're probably given to keep them healthy up until slaughter. Even if you're buying an advertised organic free-grazed bird at your local grocery store remember this, to be given the label "free-grazed" the animal only needs access to grass, they never actually have to step foot on it.
So if you want the real deal, go to the source and see for yourself.
Hands down it was the best bird we had ever had!
Now I don't want to give all the credit away because bragging aside I think my wife and I are pretty darn good cooks, but the bird has to get most of the credit here. It's one thing when you're talking about some fancy creative chicken dish that one of us whipped together, but when you're simply talking about a few fresh seasonings (onion, garlic, paprika...) a bird, and a Crockpot well let's just say it's all about the bird.
Are they more expensive than what you buy in the store?
Yes, but there's really no comparison so why shouldn't they be. It's not simply the quality "taste wise" although for some I'm sure that would be enough, but the truth is you're paying for a much healthier happier (yes happier) bird. These birds spend their days grazing the fields eating all that nature intended them to, as opposed to being fed grain and never stepping foot on grass. That means an omega-3 rich and toxin/pesticide/herbicide/drug free diet and a stress free life.
And since you are what you eat, literally...
Of course there's always the "other of chickens"; birds crammed together in some building, beaks clipped, fed diets consisting of corn and other grains (high in omega-6) that were probably sprayed with pesticides and other chemicals prior to harvesting, not to mention the colorful assortment drugs they're probably given to keep them healthy up until slaughter. Even if you're buying an advertised organic free-grazed bird at your local grocery store remember this, to be given the label "free-grazed" the animal only needs access to grass, they never actually have to step foot on it.
So if you want the real deal, go to the source and see for yourself.
Monday, November 2, 2009
Ginger Curry Chicken with Warm Potato Salad
It may sound like an odd combination of flavors, but trust me it makes for a great meal!
2 Chicken Breasts
2 cloves of Garlic
Freshly Grated Ginger Root
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Curry Powder
Marinate the chicken breasts in the olive oil, crushed garlic, grated ginger, and curry powder for a few hours if possible (the longer the better). Bake at 400F until cooked (~30min).
Potato Salad
2 potatoes cut into bite size pieces (w/skins)
1/2 c Canola Mayo
1 Tbsp Apple Cider Vinegar (with the "mother")
Onion (chopped)
1 clove of Garlic (minced)
Sea Salt and Cracked Pepper to taste
Cut the potatoes (w/skins) into bite size pieces and boil until soft (~15min), then drain water and set aside. In a separate bowl combine all of the other ingredients and mix together, then add potatoes. Mix everything well and serve warm.
My wife and I always use Organic Ingredients in all of our recipes and hope you will as well.
2 Chicken Breasts
2 cloves of Garlic
Freshly Grated Ginger Root
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Curry Powder
Marinate the chicken breasts in the olive oil, crushed garlic, grated ginger, and curry powder for a few hours if possible (the longer the better). Bake at 400F until cooked (~30min).
Potato Salad
2 potatoes cut into bite size pieces (w/skins)
1/2 c Canola Mayo
1 Tbsp Apple Cider Vinegar (with the "mother")
Onion (chopped)
1 clove of Garlic (minced)
Sea Salt and Cracked Pepper to taste
Cut the potatoes (w/skins) into bite size pieces and boil until soft (~15min), then drain water and set aside. In a separate bowl combine all of the other ingredients and mix together, then add potatoes. Mix everything well and serve warm.
My wife and I always use Organic Ingredients in all of our recipes and hope you will as well.
Fall Mashed Potatoes
With fall comes the changing colors from the many shades of green to all the vibrant colors of autumn. So Why not let your meals follow suit...
Try my Mashed Sweet Potatoes and bring out the "fall" in your meal. (serves 2)
*2 Large Organic Sweet Potatoes
*1/2 Medium Organic Onion (sliced)
*4 Large Cloves of Organic Garlic (crushed)
* Organic Unrefined Olive Oil
* Your Favorite milk replacement
(I like hazel nut milk for this)
* Sea salt and Cracked Pepper to taste
Combine water olive oil and a pinch of sea salt in a medium size pot and bring to a boil. Cut the potatoes into small wedges and add them to the boiling water; cook until they can be easily pierced with a fork (~15min). Drain the water and transfer the potatoes to a bowl; mash the potatoes. Add some olive oil to the pot and return to stove over med heat. Add the onions and garlic and cook until the onions begin to look translucent in appearance (5-10 min). Add the mashed sweet potatoes and some nut milk and stir. Let simmer over low heat for a few minutes then serve.
Enjoy!
Try my Mashed Sweet Potatoes and bring out the "fall" in your meal. (serves 2)
*2 Large Organic Sweet Potatoes
*1/2 Medium Organic Onion (sliced)
*4 Large Cloves of Organic Garlic (crushed)
* Organic Unrefined Olive Oil
* Your Favorite milk replacement
(I like hazel nut milk for this)
* Sea salt and Cracked Pepper to taste
Combine water olive oil and a pinch of sea salt in a medium size pot and bring to a boil. Cut the potatoes into small wedges and add them to the boiling water; cook until they can be easily pierced with a fork (~15min). Drain the water and transfer the potatoes to a bowl; mash the potatoes. Add some olive oil to the pot and return to stove over med heat. Add the onions and garlic and cook until the onions begin to look translucent in appearance (5-10 min). Add the mashed sweet potatoes and some nut milk and stir. Let simmer over low heat for a few minutes then serve.
Enjoy!
Wednesday, October 14, 2009
Healthy Appetizers
So you've been invited to a party or housewarming or holiday gathering and now you're faced with the big dilemma... "What to bring?"
Sure a bottle of wine and some store bought snack is always an option, but why not put a little thought and creativity behind that otherwise empty gesture?
There are a number of healthy organic easy to make appetizers that will no doubt be the talk of the night. A few of the easiest and tastiest are three of my favorites; guacamole, hummus, and salsa. All three when made from scratch with fresh organic ingredients are a great way to impress your friends and family with some culinary creativity, and at the same time providing what I can guarantee will be some of the healthiest food on the table.
My Homemade organic guacamole with fresh garlic and jalapenos is a great source of potassium and healthy fat. Studies show that avocados are great for maintaining healthy cholesterol levels not to mention the garlic and jalapenos will clear any and all sinuses. The hummus made with organic chickpeas (garbanzo beans), tahini, unrefined olive oil, and fresh organic lemon juice and garlic is no doubt a healthy protein packed snack. And the salsa made with organic whole peeled tomatoes, fresh organic chili peppers and or jalapenos, garlic, onions, and organic seasonings is sure to hold its own in both the taste and nutrition categories.
So surprise your friends with any or all of these amazing appetizers and enjoy!
Sure a bottle of wine and some store bought snack is always an option, but why not put a little thought and creativity behind that otherwise empty gesture?
There are a number of healthy organic easy to make appetizers that will no doubt be the talk of the night. A few of the easiest and tastiest are three of my favorites; guacamole, hummus, and salsa. All three when made from scratch with fresh organic ingredients are a great way to impress your friends and family with some culinary creativity, and at the same time providing what I can guarantee will be some of the healthiest food on the table.
My Homemade organic guacamole with fresh garlic and jalapenos is a great source of potassium and healthy fat. Studies show that avocados are great for maintaining healthy cholesterol levels not to mention the garlic and jalapenos will clear any and all sinuses. The hummus made with organic chickpeas (garbanzo beans), tahini, unrefined olive oil, and fresh organic lemon juice and garlic is no doubt a healthy protein packed snack. And the salsa made with organic whole peeled tomatoes, fresh organic chili peppers and or jalapenos, garlic, onions, and organic seasonings is sure to hold its own in both the taste and nutrition categories.
So surprise your friends with any or all of these amazing appetizers and enjoy!
Wednesday, September 23, 2009
Chicken with Mushroom and Artichoke
3 lb boneless skinless chicken breasts (pound them even)
1 tsp salt
1 tsp paprika
1/4 tsp pepper
2 1/2 tbsp of olive oil
1 can of artichokes, drained
1/4 lb of fresh mushrooms, sliced
3 garlic cloves chopped
3 tbsp whole grain flour
2/3 cup chicken broth
3 tbsp dry sherry
1 tbsp of lemon juice
Sprinkle chicken with salt, paprika and pepper. Brown in skillet with half the olive oil over low heat. Transfer chicken to casserole dish, reserve drippings in skillet. Brown artichoke hearts in pan, then arrange around chicken in casserole, set aside.
Add remaining olive oil to drippings, add mushrooms and garlic, saute for 5 minutes. Stir flour into mushrooms and garlic, gradually add chicken broth, sherry and lemon juice mixing well.
Cook over medium heat, stirring constantly until thickened (about 5 minutes). Pour over chicken and artichokes in casserole. Cover and bake at 375 for 30 mins
Enjoy!
1 tsp salt
1 tsp paprika
1/4 tsp pepper
2 1/2 tbsp of olive oil
1 can of artichokes, drained
1/4 lb of fresh mushrooms, sliced
3 garlic cloves chopped
3 tbsp whole grain flour
2/3 cup chicken broth
3 tbsp dry sherry
1 tbsp of lemon juice
Sprinkle chicken with salt, paprika and pepper. Brown in skillet with half the olive oil over low heat. Transfer chicken to casserole dish, reserve drippings in skillet. Brown artichoke hearts in pan, then arrange around chicken in casserole, set aside.
Add remaining olive oil to drippings, add mushrooms and garlic, saute for 5 minutes. Stir flour into mushrooms and garlic, gradually add chicken broth, sherry and lemon juice mixing well.
Cook over medium heat, stirring constantly until thickened (about 5 minutes). Pour over chicken and artichokes in casserole. Cover and bake at 375 for 30 mins
Enjoy!
Guacamole Burger
If you like guacamole and you like burgers, then try this one!
1 Organic Grass Fed Burger
Goat Cheese (Mozzarella or Cheddar works well); sliced thin
Guacamole: (click he for tips on preparing an avocado)
1 Organic Avocado
3 Organic Cloves of Garlic (crushed)
1 Organic Jalapeno (minced)
Slice, de-pit, and peal the avocado, and place in a bowl. Add the garlic and jalapeno, and mash together using a potato masher.
Cook the burger on the grill (~4min per side or until proper temp is reached for medium rare beef). Once the burger is flipped with about 2min remaining on second side, cover the top of the burger with the guacamole and then layer with the goat cheese.
Enjoy with your favorite Organic side dish!
1 Organic Grass Fed Burger
Goat Cheese (Mozzarella or Cheddar works well); sliced thin
Guacamole: (click he for tips on preparing an avocado)
1 Organic Avocado
3 Organic Cloves of Garlic (crushed)
1 Organic Jalapeno (minced)
Slice, de-pit, and peal the avocado, and place in a bowl. Add the garlic and jalapeno, and mash together using a potato masher.
Cook the burger on the grill (~4min per side or until proper temp is reached for medium rare beef). Once the burger is flipped with about 2min remaining on second side, cover the top of the burger with the guacamole and then layer with the goat cheese.
Enjoy with your favorite Organic side dish!
Tuesday, September 8, 2009
Pasta With a Tasty Twist
By now I hope you've come to realize the importance of fresh organic whole foods and have done your best to limit your intake of highly refined overly processed foods. That doesn't mean your favorite pasta dish has to be banned from your kitchen, it simply means you should limit how often it makes an appearance and when it does do your best to keep it healthy.
If you using organic whole grain pastas and making your own organic sauces (when possible) than your on the right track. The only thing that's left is to be creative...
Try butternut squash (or any variety of squash) sauce instead of the typical red sauce for your next pasta night, and put a tasty healthy twist on an old favorite.
1 Organic Squash (pealed, seeds removed, cubed)
2 Cloves Organic Garlic (minced)
Fresh organic parsley
Salt/Pepper to taste
1 tbsp Organic Olive Oil
Steam the squash until it is soft, and then mash in a bowl. While your pasta is boiling heat up the oil in a medium size pan over a low/medium flame and lightly brown the garlic (30sec to 1 min). Then add the squash, parsley, salt and pepper, mix together well over a low flame and serve.
When choosing a squash (as with all vegetables) try to go with what's in season to insure your getting the healthiest best tasting food possible, and with that said and pumpkin season almost upon us try substituting pumpkin for the squash.
If you using organic whole grain pastas and making your own organic sauces (when possible) than your on the right track. The only thing that's left is to be creative...
Try butternut squash (or any variety of squash) sauce instead of the typical red sauce for your next pasta night, and put a tasty healthy twist on an old favorite.
1 Organic Squash (pealed, seeds removed, cubed)
2 Cloves Organic Garlic (minced)
Fresh organic parsley
Salt/Pepper to taste
1 tbsp Organic Olive Oil
Steam the squash until it is soft, and then mash in a bowl. While your pasta is boiling heat up the oil in a medium size pan over a low/medium flame and lightly brown the garlic (30sec to 1 min). Then add the squash, parsley, salt and pepper, mix together well over a low flame and serve.
When choosing a squash (as with all vegetables) try to go with what's in season to insure your getting the healthiest best tasting food possible, and with that said and pumpkin season almost upon us try substituting pumpkin for the squash.
Friday, September 4, 2009
Curry Lemon Sauce
If you like spicy as much as my wife and I, and are looking for a tasty sauce for your next fish dish then look no further.
I found this one in a Men's Health magazine some time ago (modified it a bit) and have used it many times. The original recipe calls for curry paste (green or red works, but i prefer green for this), lime juice, and coconut milk. My take is slightly different, but equally as good... if not better!
I replace the lime juice with freshly squeezed lemon juice, and I like to squeeze it directly onto the fillets (both sides) prior to adding the sauce. Then in a small glass container I mix a few table spoons of green curry paste and at least a teaspoon of organic coconut oil (rather than coconut milk), and place it in a pot with water (enough to come up about half way on the glass container) and heat up until the oil and sauce can be mixed together into a nice paste. Then I rub the paste on both sides of the fillets and grill (or pan fry) to perfection.
It tastes great and you get the health benefits of the curry at the same time.
Enjoy!
I found this one in a Men's Health magazine some time ago (modified it a bit) and have used it many times. The original recipe calls for curry paste (green or red works, but i prefer green for this), lime juice, and coconut milk. My take is slightly different, but equally as good... if not better!
I replace the lime juice with freshly squeezed lemon juice, and I like to squeeze it directly onto the fillets (both sides) prior to adding the sauce. Then in a small glass container I mix a few table spoons of green curry paste and at least a teaspoon of organic coconut oil (rather than coconut milk), and place it in a pot with water (enough to come up about half way on the glass container) and heat up until the oil and sauce can be mixed together into a nice paste. Then I rub the paste on both sides of the fillets and grill (or pan fry) to perfection.
It tastes great and you get the health benefits of the curry at the same time.
Enjoy!
Tuesday, August 25, 2009
Make That PB&J as Healthy as Possible
If you love peanut butter and jelly sandwiches as many Americans do (me included), than why not make it as healthy a meal possible. This is one of those situations where in order to enjoy this food you must consume processed foods, so in order to make this meal (or snack) as healthy as possible you must choose the healthiest ingredients. That means organic, minimally processed, with the fewest ingredients listed as possible.
Since you can't have a peanut butter and jelly sandwich without the peanut butter, let's start there. I recommend Organic Freshly Ground Unsalted Peanuts, it's what I buy and it tastes great! Unlike prepackaged processed peanut butter, this contains no added salt, sugar, or preservatives so you know all you are getting are healthy organic peanuts. You can find this at certain food stores in the organic section, or at many health food stores.
Next is the jelly jam or preserves (depending on your preference), and this is where your sandwich can turn VERY unhealthy in a heartbeat. When choosing your jam or preserves try to look for organic with as few ingredients listed as possible, and pay close attention to how many times sugar is listed. This is the part people fail to understand. Many jams and preserves (organic or not) not only have sugar listed multiple times on the label, but often it is the first ingredient listed. What is the sense of that? Fruit, especially berries, are sweet enough, so why would you want so much sugar added... and who in their right mind would buy anything where sugar is listed first?
For me I choose Crofter's Organic Black Current fruit spread (many flavors available). You'll notice right away from the first spoon full that it's minimally processed (berries are still in the full berry form), and none of the fruit spreads have any added sugar; plus they taste great!
Finally, the bread. Try to choose an organic whole grain bread, and as always choose something with the fewest ingredients listed. I like Mestemacher's Organic flat breads, they have few ingredients no added sugar and are very hardy, plus they taste great.
See Soy and Dairy Food Replacements for any of the products listed.
Monday, August 17, 2009
Mexican Pizza
My wife and I decided Sunday night would be Mexican night for dinner, so we turned an old favorite, Mexican Pizza "Tostada". It's a very tasty and relatively quick to prepare meal.
All you need are tortillas (we use organic brown rice tortillas), your choice of organic beans to use to make the re-fried beans (think of that as the sauce), and then your toppings. Just as with the Italian American style pizzas your use to, you can be as creative as you want.
This particular evening we used some organic canned corn, sliced black olives, sliced cactus, and some goat cheese mozzarella.
They are fun to make, they taste great, and being soy, dairy, and gluten free they're allergy safe as well!
All you need are tortillas (we use organic brown rice tortillas), your choice of organic beans to use to make the re-fried beans (think of that as the sauce), and then your toppings. Just as with the Italian American style pizzas your use to, you can be as creative as you want.
This particular evening we used some organic canned corn, sliced black olives, sliced cactus, and some goat cheese mozzarella.
They are fun to make, they taste great, and being soy, dairy, and gluten free they're allergy safe as well!
Wednesday, August 12, 2009
Be Creative With Your Meals
Last night my wife made Chicken and Artichoke for dinner (excellent by the way), from a recipe she found online. As with all recipes we find, we often modify them slightly based on the ingredients we have on hand at the time (as well as substituting anything we can with organic), especially when the recipe calls for some pre-made or pre-prepared ingredient... and this recipe was no exception.
When it came to the sauce they called for a can of "Campbell's cream of mushroom"... are you kidding me?
Are the writers of some of these recipes that lazy (and do they automatically assume that the readers are) that we can't prepare the sauce from scratch using fresh healthy ingredients?
Obviously we did not use a pre-made sauce, and believe it or not the meal turned out just fine... better than fine actually!
So when you're making your next meal from a recipe that you stumbled upon, be creative and be adventuress. We were taught as children not to color outside the lines and to follow directions to the 't', but often it's from that creativity and desire to venture off the path that great things are made.
Substituting any pre-made, pre-prepared ingredient for fresh healthy (organic) ingredients when preparing any meal is not just the healthier choice, it's sure to yield a tastier dish.
Go for it, you won't be sorry!
When it came to the sauce they called for a can of "Campbell's cream of mushroom"... are you kidding me?
Are the writers of some of these recipes that lazy (and do they automatically assume that the readers are) that we can't prepare the sauce from scratch using fresh healthy ingredients?
Obviously we did not use a pre-made sauce, and believe it or not the meal turned out just fine... better than fine actually!
So when you're making your next meal from a recipe that you stumbled upon, be creative and be adventuress. We were taught as children not to color outside the lines and to follow directions to the 't', but often it's from that creativity and desire to venture off the path that great things are made.
Substituting any pre-made, pre-prepared ingredient for fresh healthy (organic) ingredients when preparing any meal is not just the healthier choice, it's sure to yield a tastier dish.
Go for it, you won't be sorry!
Thursday, August 6, 2009
Spicy Lemon Garlic Bass with Steak Fries
Here's a great recipe I found in a Men's Health magazine; had it last night.
All ingredients used were Organic and the fish was wild caught.
Bass: (Takes about 12min to cook)
2 Bass fillets (calls for sea bass, I used stripe bass)
1 lemon
2 cloves garlic (crushed)
1 tbsp Red Pepper flakes
1 1/2 tsp Cumin
1 1/2 tsp Paprika
1 tsp Sea Salt
1/2 tsp Pepper
In a large ziplock bag squeeze the lemon and add the crushed garlic, red pepper flakes and fillets. Get the fillets good and coated, and put bag in refrigerator for 30min. Mix the cumin, paprika, salt and pepper and put to the side. After the fish has marinated for 30min, heat up some oil in a large skillet (whatever you use for frying). Coat both sides of the fillets with the spice mix, and cook the fillets over medium heat, 6min on each side.
Fries: (Takes about 40min to cook)
2 large Potatoes (sliced)
2 tbsp Olive oil
2 tsp Cumin
2 tsp Paprika
Slice the potatoes in half long ways, then slice each half into 4 wedges (also long ways). In a large ziplock bag mix the potatoes, olive oil, cumin, and paprika, and shake well until all are fully coated. Bake at 400F for about 40min (until browned).
It's a spicy dish so watch out!
All ingredients used were Organic and the fish was wild caught.
Bass: (Takes about 12min to cook)
2 Bass fillets (calls for sea bass, I used stripe bass)
1 lemon
2 cloves garlic (crushed)
1 tbsp Red Pepper flakes
1 1/2 tsp Cumin
1 1/2 tsp Paprika
1 tsp Sea Salt
1/2 tsp Pepper
In a large ziplock bag squeeze the lemon and add the crushed garlic, red pepper flakes and fillets. Get the fillets good and coated, and put bag in refrigerator for 30min. Mix the cumin, paprika, salt and pepper and put to the side. After the fish has marinated for 30min, heat up some oil in a large skillet (whatever you use for frying). Coat both sides of the fillets with the spice mix, and cook the fillets over medium heat, 6min on each side.
Fries: (Takes about 40min to cook)
2 large Potatoes (sliced)
2 tbsp Olive oil
2 tsp Cumin
2 tsp Paprika
Slice the potatoes in half long ways, then slice each half into 4 wedges (also long ways). In a large ziplock bag mix the potatoes, olive oil, cumin, and paprika, and shake well until all are fully coated. Bake at 400F for about 40min (until browned).
It's a spicy dish so watch out!
Wednesday, August 5, 2009
Choosing the Right Oil
Whether you're a health nut or a food allergy sufferer (dairy and soy), or both like me, you're always looking for the best of the best when it comes to what you put in your food as you prepare your meals.
Since I have both dairy and soy allergy butter and veritable oil are out, so what are our choices?
To replace butter in a recipe I like Organic Coconut Oil. You can find it in the organic section of your local food store or at your local health food store. It's a healthy replacement with many nutritional benefits, and for those concerned about the flavor don't worry, it won't leave you food tasting like coconut.
For salads, marinates, or simply an ingredient in your favorite meal, I go with Organic Unrefined Extra Virgin Olive Oil. Olive Oil is very healthy with many nutritional benefits (we hear this all the time), but what gets failed to be mentioned is not all olive oils are created equal. All of the refined olive oils sold in the food stores by the gallons have very little if any nutritional value left in them, and if you buy your oil in a plastic container then you can be sure there are some not so desirable chemicals leached from the bottle in every serving.
*I do not use the unrefined olive oil for frying or sauteing do to the fact that unrefined oil has a much lower smoke point.
For cooking over medium heat I go with Organic Canola Oil. It's rated for temperatures of 350F to 400F and works well in any recipe.
Finally for an oil used at high temperatures (frying, sauteing, etc.), I like Organic Avocado Oil. It has a very high smoke point (higher than most oils), tastes great, and is very healthy. Make sure you read the label though, because the rated temperatures vary by manufacturer do to the refining process used.
Now get cooking!
Since I have both dairy and soy allergy butter and veritable oil are out, so what are our choices?
To replace butter in a recipe I like Organic Coconut Oil. You can find it in the organic section of your local food store or at your local health food store. It's a healthy replacement with many nutritional benefits, and for those concerned about the flavor don't worry, it won't leave you food tasting like coconut.
For salads, marinates, or simply an ingredient in your favorite meal, I go with Organic Unrefined Extra Virgin Olive Oil. Olive Oil is very healthy with many nutritional benefits (we hear this all the time), but what gets failed to be mentioned is not all olive oils are created equal. All of the refined olive oils sold in the food stores by the gallons have very little if any nutritional value left in them, and if you buy your oil in a plastic container then you can be sure there are some not so desirable chemicals leached from the bottle in every serving.
*I do not use the unrefined olive oil for frying or sauteing do to the fact that unrefined oil has a much lower smoke point.
For cooking over medium heat I go with Organic Canola Oil. It's rated for temperatures of 350F to 400F and works well in any recipe.
Finally for an oil used at high temperatures (frying, sauteing, etc.), I like Organic Avocado Oil. It has a very high smoke point (higher than most oils), tastes great, and is very healthy. Make sure you read the label though, because the rated temperatures vary by manufacturer do to the refining process used.
Now get cooking!
Tuesday, August 4, 2009
Preparing an Avocado
If you love avocados as wife and I do than you probably buy them all the time for fresh guacamole or your favorite avocado recipe. Of course if an avocado is nothing more than one of the many "exotic fruits" (or vegetable depending on who you talk to) that frightens you away because of the fear of the unknown, then this is your lucky day.
When picking an avocado from the bunch you want it to be soft (but not too soft); you should be able to squeeze it in your finger with little effort.
When peeling an avocado, simply run a medium size knife around it (long ways) cutting it down to the large pit in the center. Once you've gone completely around the avocado grab both ends and twist them in opposite directions rotating them around the pit, and pull them apart.
Next, grab the half with the pit, and take the knife and chop into the pit (careful not to chop into your hand). Then simply rotate the knife while holding the avocado still; the pit will rotate then pop out. Discard the pit.
Finally you peel the skin from both halves (gently). This is where picking the right one makes the job easy; too hard and you will never separate the skin from the avocado, and too soft and you'll have a mushy mess in your hands.
Enjoy!
When picking an avocado from the bunch you want it to be soft (but not too soft); you should be able to squeeze it in your finger with little effort.
When peeling an avocado, simply run a medium size knife around it (long ways) cutting it down to the large pit in the center. Once you've gone completely around the avocado grab both ends and twist them in opposite directions rotating them around the pit, and pull them apart.
Next, grab the half with the pit, and take the knife and chop into the pit (careful not to chop into your hand). Then simply rotate the knife while holding the avocado still; the pit will rotate then pop out. Discard the pit.
Finally you peel the skin from both halves (gently). This is where picking the right one makes the job easy; too hard and you will never separate the skin from the avocado, and too soft and you'll have a mushy mess in your hands.
Enjoy!
Marinating Makes All The Difference
One of the best things you can do to prepare for a meal is to marinate the meat prior to cooking it, and overnight works best.
The key hear is fresh organic ingredients and spices, and stay away from pre-made marinades and all-in-one spices, especially if you have a soy allergy as I do.
Marinades are easy and fun and make a world of difference when it comes to a tasty meal. Start with the base, vinegar (I like balsamic) or Olive oil (I use unrefined for maximum health benefit), and then add your spices and other ingredients.
My wife and I love spicy so we usually always include either some Curry powder, Cumin, Turmeric, Cayenne pepper, Red Pepper Flakes etc., as well as some fresh crushed garlic, onions, lime or lemon... basically whatever you have available. Then just add the meat (beef, chicken, and fish), shake, and let sit.
What you're left with is a very tasty piece of meat!
The key hear is fresh organic ingredients and spices, and stay away from pre-made marinades and all-in-one spices, especially if you have a soy allergy as I do.
Marinades are easy and fun and make a world of difference when it comes to a tasty meal. Start with the base, vinegar (I like balsamic) or Olive oil (I use unrefined for maximum health benefit), and then add your spices and other ingredients.
My wife and I love spicy so we usually always include either some Curry powder, Cumin, Turmeric, Cayenne pepper, Red Pepper Flakes etc., as well as some fresh crushed garlic, onions, lime or lemon... basically whatever you have available. Then just add the meat (beef, chicken, and fish), shake, and let sit.
What you're left with is a very tasty piece of meat!
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