Healthy Seeds

by | Feb 4, 2018 | Kitchen Recipes, Plants, Seeds

Healthy Seeds! When you are planting seeds this spring remember all the benefits from eating some of them!

Hemp Seeds provide all nine essential amino acids, the vital proteins found in meat and dairy. The shelled seeds have a mild sprouty taste.

Flax seeds are a great source of lignans, a plant chemical that may lower your risk of heart diseasee. Grind the seeds to absorb the nutrients more easily. Mix seeds into flour when baking or add to soups and casserloes.

Pumpkin seeds are rich in potassium to help regulate your heart beat and blood pressure. They have seven times the magnesium to boost your immune system!

Chia seeds are full of heart healthy omega-3 fatty acids. Add to salads or sprinkle on oatmeal.

Black sesame seeds are full of antioxidants and have a surprising dose of iron and bone building calcium and may help prevent high blood pressure. They taste best toasted. Sprinkle then on a stir fry.

Sunflower seeds are one of the richest sources of the disease-fighting antioxidant vitamin E. Eat then as a snack or add to salads or baking.

Mustard seeds have an incredible amount of health benefits. They are low in saturated fat, cholesterol and sodium and are a rich source of dietary fiber, protein, calcium, iron, magnesium, phosphorus, manganese, and selenium.

EFFECTS ON CANCER – Mustard seeds are a rich source of glucosinolates. Additional enzymes in the seeds break up glucosinolates into other phytonutrients called isothiocyanates. Isothiocyanates inhibit growth of existing cancer cells in addition to protecting these cells from forming. Mustard seed powder, rich in allyl isothiocyanates significantly inhibits the growth of bladder cancer.

EFFECTS ON THYROID FUNCTION – Selenium is found in high levels in mustard seeds. One tablespoon provides 21% of our recommended daily intake. This mineral is a powerful antioxidant and helps reduce the severity of asthma symptoms, rheumatoid arthritis symptoms, lowers blood pressure, reduces migraine attacks and helps prevent cancer. Selenium boosts an underperforming thyroid hormone T4, into the more active T3 and is essential to maintain a healthy thyroid function.

ANTI-INFLAMMATORY PROPERTIES – Curcumin is present in mustard seeds. Curcumin are powerful antioxidants with proven benefits at fighting cancer and is a strong anti-inflammatory compound. Curcumin reduces pain in inflammatory illnesses including rheumatoid arthritis, irritable bowel syndrome and inflammatory bowel disease. Mustard seeds and the powder can be added to many dishes, stews, curries, marinades, vinaigrettes, smoothies or simple dipping sauces.

 

Jellies, Jams, and Relish

by | Feb 4, 2018 | Kitchen Recipes

Vanilla Honey Peach Butter

18 ripe peaches – peeled, pitted and cut
¼ cup water
2 ¼ cup sugar
¾ cup honey
2 vanilla beans – scrape the seed out
Combine peaches and water in an 8 quart heavy pot . Bring to a boil and reduce heat. Simmer cover, for 10 – 15 minutes until peaches are tender. Remove from heat and cool slightly.
Use a blender to puree peach mixture, in batches, until smooth. Return peach puree to same pot. Add sugar, honey and vanilla bean seeds and empty vanilla pod. Bring to a boil stirring until sugar dissolves – reduce heat. Simmer, uncovered, for about 10 minutes or until mixture is thick and mounds on a spoon, stirring often.
Take out vanilla pods and ladle hot peach butter into hot, sterilized canning jars, leaving ¼ inch headspace. Wipe jar rims, and adjust lids.
Process filled jars in a canner for 5 minutes (time when water starts boiling). Remove jars from canner and cool. Makes 4 – 6 8oz. jelly jars of peach butter

Delicious Fig Jam

3 
lbs ripe figs, washed and diced
2 
lbs preserving sugar
1 -2 
tablespoon ground ginger
1 Cooking apple, cored, peeled and diced
4 -5 
tablespoons chrystallized ginger, chopped roughly
3 
lemons, juice of, only
1⁄2
pint water

Put the figs, sugar and ground ginger into a large non-metallic bowl, cover and leave for 6-8 hours.
Transfer the figs and sugar to a large pan, add apple, crystallized ginger, lemons and water. Stir over low heat until sugar dissolves. Bring to boil and simmer for 15-20 minutes until the fruit is soft and setting point is reached. Remove jam from heat and cool for 20-25 minutes. Pour into sterilized jars and seal. Label and store in a cool dark place for 2-3 weeks to allow the flavors to develop.

Raw Cranberry, Ginger and Orange Relish

2 teaspoons fresh ginger, peeled and chopped
1 large orange, seeded, but with the peel, chopped
12-ounce bag of cranberries
1/2 cup sugar
Chop ginger, orange, and cranberries in a food processor, using pulses, until you have a finely chopped relish. Remove to a bowl, stir in sugar, and chill for an hour.

Cranberry Ginger Relish

½ cup cider vinegar
2 cups firmly packed light brown sugar
3 ½ cups fresh cranberries
1 cup dried cranberries
¼ cup crystallized ginger chopped
2 tbsp grated orange zest
1 cup fresh orange juice
1 lb apples, peeled, cored, and cut into 1/4″ dice
1/2 cup chopped walnuts, toasted (optional)

Have ready hot, sterlized jars and their lids. In a large saucepan, combine the vinegar, brown sugar and 1/2 cup water. Bring to a boil over medium heat, stirring until the sugar is dissolved. Stir in the fresh and dried cranberries, ginger, orange zest and juice, and apples. Bring to a boil and cook, stirring until the fresh cranberries pop and the mixture thickens, 15-20 minutes. Remove from the heat and stir in the walnuts, if using. Ladle the hot relish into the jars, leaving ¼ inch headspace, if necessary. Wipe the rims clean and seal tightly with the lids. Process the jars for 10 minutes in a boiling water bath. The sealed jars can be stored in a cool dark place for up to 2 months.

Cranberry Relish

1 16 oz package fresh cranberries
1 medium pear, diced
1 medium apple, diced
1/4 cup honey
1 tsp horseradish
1 TBS balsamic vinegar

Blend cranberries in a blender or food processor. In a bowl, combine blended cranberries and rest of ingredients.

Blueberry Ginger Relish

1 cup fresh blueberries, coarsely chopped
1 shallot, chopped
1 serrano chile, seeded and minced
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon minced fresh ginger
1/4 teaspoon salt

Pickled Watermelon Rinds

10 cups cubed peeled watermelon rind
6 cups water
3/4 cup salt
5 2/3 cups sugar
3 1/3 cups cider vinegar
1 lemon, thinly sliced
3 (3-inch) cinnamon sticks
1 tablespoon whole cloves
1 tablespoon whole allspice

Combine the watermelon rind, water and salt in a large crock or enamel pan. Let stand in the refrigerator overnight; drain. Cover the rind with fresh water. Bring to a boil. Reduce the heat and simmer for 15 minutes or until the rind is tender; drain. Combine the sugar, vinegar, lemon slices, cinnamon, cloves and allspice in a large pan. Cook for 30 minutes until syrupy. Add the watermelon rind. Cook for 20 minutes until the rind is transparent. Pack the rind into hot sterilized jars. Add the syrup, leaving 1/2-inch headspace; seal with 2-piece lids. Process in a boiling water bath for 10 minutes.

Refrigerator Cucumber Pickles

7 cups thinly sliced cucumbers
1 cup chopped green bell pepper
1 cup chopped onion
2 cups sugar
1 cup vinegar
1 tablespoon celery seeds
1 tablespoon salt
Combine the cucumbers, bell pepper and onion in a large bowl. Add the sugar, vinegar, celery seeds and salt, stirring until the sugar is dissolved. Pour into a large glass container or jars and seal with the lid. Store in the refrigerator. The pickles will keep for several months.

Seafood

by | Feb 4, 2018 | Kitchen Recipes

Grilled Cilantro Lime Shrimp with Pineapple Salsa
For the shrimp:
1½ pounds fresh shrimp, peeled and cleaned
4-5 tablespoons fresh lime juice (about 2 limes)
⅓ cup fresh cilantro, finely chopped
1 tablespoon olive oil
3 medium garlic cloves, minced

 

Pineapple Salsa:
2 tablespoons finely minced red onion
⅓ cup pineapple chopped into bits
4 campari tomatoes, chopped, with their juice
2 tablespoons pineapple juice
¼ cup fresh cilantro, finely chopped
1 jalapeno pepper, diced. Include the ribs & seeds if you like more heat.
¼ teaspoon salt

Pickled Shrimp

1 medium carrot, cut into thin rounds
1 medium bulb fennel, thinly sliced
1 medium zucchini, cut into half moons
3 teaspoons kosher salt, divided, plus more for blanching
1 red onion, julienned
1 red bell pepper, julienned
5 cloves garlic, thinly sliced
2 tsp whole coriander
2 tsp cumin seeds
1 tsp caraway seed
1 tsp fennel seed
1 cup olive oil, divided
1 cup white wine
1 cup white wine vinegar
2 tablespoons thyme leaves
2 pounds shrimp, peeled, deveined, tails removed
2 tablespoons flat-leaf parsley, chopped

Blanch vegetables: In a large pot of boiling, salted water, blanch carrots, fennel and zucchini until firm/tender, 1 minute. Use a slotted spoon to remove vegetables and plunge directly into ice-water bath. Remove and dry on paper towels. In a medium bowl, toss blanched vegetables with 1 tsp salt. Chill until ready to serve.
Pickled vegetables: Over medium-low heat, heat ½ cup of the olive oil and sweat the onion, pepper, garlic, spices and 1 teaspoon salt until soft, about 10 minutes. Stir in wine, vinegar and thyme. Remove from heat and let stand 15 minutes.
Bring salted water to a boil in a large pot and then turn off heat. Add shrimp and cook until firm about 1-2 minutes depending on size of shrimp. Place cooked shrimp in dish and sprinkle with 1 Tsp salt. Pour pickled vegetable mixture over shrimp. Cover and refrigerate 4 hours or overnight. Before serving, stir in blanched vegetables and remaining ½ cup olive oil. Adjust seasoning, adding more salt and vinegar if needed and garnish with parsley.

Salmon with Citrus Sauce

1-1/2 lbs salmon fillets, skin and bones removed, cut into 4 pieces
1/2 medium sized onion, chopped
2 medium cloves garlic, chopped
2 TBS + 2 tsp fresh lemon juice
1-1/2 cups fresh orange juice
1 tsp fennel seeds
2 TBS minced fresh parsley or green fennel tops
salt and white pepper to taste

Preheat broiler and place a stainless steel or cast iron skillet under broiler for about 10 minutes to get it very hot. Chop onions and garlic and let sit for 5 minutes to enhance their hidden health-promoting properties.
While skillet is heating, place chopped onion, garlic, fennel seeds, 2 TBS lemon juice, and orange juice in a shallow, wide saucepan and cook on high heat for about 10-15 minutes to reduce to half the volume.
Season salmon pieces with 2 tsp lemon juice and salt and pepper. Place on hot pan from broiler and return to broiler (approximately 5-7 inches from heat) and broil salmon for about 7 minutes depending on thickness (10 minutes per inch of thickness). Do not turn, as salmon is cooking on both sides at once.
Remove salmon from pan, and place on platter. Season citrus sauce with salt and pepper and strain liquid over salmon. Sprinkle with finely chopped parsley.

Salmon with Mustard and Ginger

8 oz salmon fillet
2 tsp + 1 TBS lemon juice
1 TBS extra virgin olive oil
1 clove garlic, pressed
1 tsp yellow or Dijon mustard
1/2 tsp soy sauce
2 TBS cilantro
2 TBS grated ginger
sea salt and pepper to taste

To Quick Broil salmon, preheat broiler and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.
Rub salmon with 2 tsp fresh lemon juice, salt and pepper. (You can Quick Broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.)
Using a hot pad, pull pan away from heat and place salmon on hot pan, skin side down. Return to broiler. It will be done quickly, usually in 7 minutes depending on thickness. Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.
Top salmon 1 TBS lemon juice and the remaining ingredients.

 Crab Pie
2- 9″ deep piecrusts
1 lb. lump crabmeat
4 eggs
2 Tbsp flour
1 cup mayonnaise
1 cup whole milk
8 oz. shredded Swiss cheese
8 oz. shredded Cheddar cheese
2 tsp. Old Bay seasoning
1- Tbsp. finely chopped onion
1- Tbsp. finely chopped green pepper
Pre-heat oven to 350º and bake piecrust for 3 minutes. Combine eggs, flour, mayonnaise and milk and mix well. Add remaining ingredients (except crab meat) and mix well. Fold in crabmeat and try not to separate lumps of crabmeat. Pour into 2 piecrusts and sprinkle with additional Old Bay Seasoning. Bake at 350º for 40-50 minutes or until knife comes out clean.
 
Crispy Crab Nuggets
1 pound fresh crab meat
3 slices of white bread, crust removed
1 egg beaten
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning
1 tablespoon parsleyMake breadcrumbs in food processor so they are chopped up fine. In a large bowl, mix together egg, mayonnaise, mustard, Worcestershire sauce, parsley, and Old Bay seasoning. Add breadcrumbs and crab meat and mix by hand to avoid breaking up too many of the lumps. You may need to break up the very large lumps however so the crab balls will stay together. Shape into 24 balls and fry in batches in hot oil until golden brown, turning once. Drain on paper towels. Serve with your favorite sauce or don’t use any! These are so good!

BAKED SALMON WITH PARMESAN HERB CRUST RECIPE

1 salmon filet, about 2 pounds, left whole
Parmesan Herb Crust:
3 cloves garlic, finely minced
¼ cup chopped parsley
½ cup chopped Parmesan cheese

Preheat oven to 425º F. Line rimmed baking sheet with parchment paper or aluminum foil for easiest cleanup. Place salmon, skin side down, onto lined baking sheet. Cover salmon with another piece of parchment paper. Bake salmon for 10 minutes. Remove from oven and remove top piece of parchment paper. Top with garlic, Parmesan and parsley mixture. Return to oven uncovered and allow to bake until registers 135º F when checked with an internal thermometer probe. The Parmesan cheese should be melted and lightly browned.

Easy & Healthy Shrimp

4 tsp olive oil
1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
4 lemon wedges

In a large nonstick skillet, heat the oil. Saute shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until sauce is reduced by half.
Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.

Tarragon-Roasted Halibut
Serve with a lightly dressed butter lettuce and herb salad.

1/2 cup blanched hazelnuts
1 large bunch fresh tarragon
3 1/2-pounds skinless halibut fillet
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1/2 cup (1 stick) unsalted butter
1/4 cup fresh lemon juice
Lemon halves

Preheat oven to 350°F. Spread hazelnuts in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden, 8-10 minutes. Coarsely chop; set aside.
Reduce oven temperature to 300°F. Scatter tarragon sprigs on a large rimmed baking sheet. Place halibut on top, drizzle with 2 tablespoons oil, and season with salt and pepper. Roast until halibut is opaque in the center, 20-30 minutes, depending on thickness of fish.
Melt butter in a saucepan over medium-high heat. Cook, stirring often, until butter foams, then browns (don’t let it burn), about 5 minutes. Remove from heat; let brown butter cool slightly. Stir in lemon juice, hazelnuts, and remaining 2 tablespoons oil; season with salt and pepper. Serve with hazelnut brown butter sauce and lemon halves.

Sautéed Fennel Salmon

1-1/2 lbs salmon fillet, cut into 8 pieces, skin and bones removed
1 TBS + 1/4 cup chicken or vegetable broth
1 large fennel bulb sliced thin, save 1 TBS chopped green tops to use for garnish
2 TBS fresh squeezed lemon juice
salt and white pepper to taste

Season salmon with a little salt and white pepper. Set aside. Heat 1 TBS broth in 10-12 inch stainless steel skillet. Healthy Sauté fennel bulb in broth over medium heat for 1 minute stirring constantly. Add 1/4 cup broth, lemon juice, pinch salt and pepper, and place salmon on top. Reduce heat to low and cover. Cook for about 5 minutes. Do not overcook fennel, or it will lose its flavor. Sprinkle with chopped green fennel tops.

 

MARYLAND CRAB CAKES
1 large egg
2½ tablespoons mayonnaise
1½ teaspoons Dijon mustard
1 teaspoon Worcestershire
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery (one stalk)
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat*
½ cup panko oil

Line a baking sheet with aluminum foil. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (after checking for cartilage) and panko; gently fold mixture together until combined, careful not to shred crab meat. Shape into 6 crab cakes (about ½ cup each) and place on baking sheet. Cover and refrigerate for 1 hour.
Preheat a large pan to medium heat and coat with oil. When hot, place crab cakes in pan and cook until golden brown.

Quick Tartar Sauce

1 cup mayonnaise
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice
Salt and freshly ground black pepper
Mix ingredients together, cover, and chill until ready to serve.

Baked Crab

1 lb. backfin Crabmeat
1 Egg, beaten
1 cup Ritz Crackers, crushed
1 tsp. Yellow Mustard
2 tbsp. Fresh Lemon Juice
2 tbsp. Fresh Parsley, chopped
1 tsp. Old Bay Seasoning
1 tbsp. Worcestershire Sauce

Place crabmeat in mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay seasoning & parsley. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip until smooth. Pour egg mixture over crabmeat and crackers and gently mix. Mold into golf ball sized and place on a cookie sheet. Bake 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool.

Why is farmed salmon not your best choice for salmon? The largest survey yet of pollutants in salmon, reported in the January 9, 2004 issue of Science, clearly indicates that because of the feed they receive, farmed fish have much higher levels of carcinogenic pesticides (specifically polychlorinated biphenyls or PCBs, and two other organochlorine compounds, dieldrin and toxaphene) than wild caught salmon

Grilled Salmon With Maple Mustard Glaze
GLAZE:
2 tablespoons olive oil
1/4 cup Dijon-style mustard
2 tablespoons maple syrup
2 teaspoons soy sauce
juice of 1/2 lemon
1 tablespoon peeled and chopped fresh ginger
4 salmon steaks, 1-inch thick
salt and pepper, to taste
For glaze: In a small bowl, combine the oil, mustard, maple syrup, soy sauce, lemon juice, and ginger and whisk to blend. Pour half of the sauce in a small, nonreactive casserole.
For salmon: Blot the salmon with paper towels to remove surface moisture. Lightly salt and pepper both sides, and lay the salmon on the sauce in the casserole. Spoon the remaining sauce over and spread evenly. Cover with plastic wrap and refrigerate for 1 hour.
Prepare the grill. Cook the salmon over medium-hot coals for 5 to 6 minutes, per side, turning once.

Salmon with Mustard Dill Sauce

1-1/2 lbs salmon filet cut into 4 pieces, skin and bones removed
1 TBS fresh lemon juice

Dill Sauce
2 medium garlic cloves, pressed
1 TBS Dijon mustard
2 TBS fresh lemon juice
1/4 cup chicken broth
1 tsp honey
1 tsp chopped fresh dill
salt and white pepper to taste

Preheat broiler on high and place an all stainless steel skillet or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source. Press garlic and let it sit for at least 5 minutes to bring out its health-promoting properties.
Rub salmon with 1 TBS fresh lemon juice, salt and pepper. Quick Broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.
Using a hot pad, pull pan away from heat and place salmon on hot pan. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly (7 minutes per inch of thickness). Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.
To make the sauce, add garlic to a stainless steel skillet and stir for half a minute. Add mustard, lemon juice, broth, honey, salt and pepper. Cook on high heat for a minute to reduce slightly and then add dill. Pour over salmon and serve.

Shrimp Salad with Green onion and Goat Cheese Dressing

Dressing:
1/2 cup extra-virgin olive oil
1/2 cup crumbled soft mild goat cheese
1/4 cup red wine vinegar
2 teaspoons lemon zest
Juice of 1/2 lemon
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh green onions
Salt and pepper to taste

In a medium bowl, whisk together all of the dressing ingredients until well.
Combined and set-aside.

Salad:
1 pound large shrimp
8 ounces fresh arugula
Lemon slices to garnish

Fill a large bowl halfway with cold water and add several ice cubes; set aside. Fill a large stockpot three-quarters full of salted water and bring to a boil. Add the shrimp and boil for 3 minutes, or until bright pink. Drain and immediately plunge shrimp into the ice water for a few minutes, to stop the cooking process. Drain and cut shrimp into 1/2-inch pieces. Add shrimp to dressing and stir to coat. Line a large, shallow salad bowl or serving plate with arugula and top with shrimp. Garnish with lemon slices.

Honey Mustard Salmon with Roasted Asparagus

1 Tablespoon butter
1 Tablespoon brown sugar
2 Tablespoon dijon mustard
1 Tablespoon honey
1 Tablespoon soy sauce
1/2 Tablespoon olive oil
Salt and black pepper to taste
4 salmon fillets (6 ounces each)
Roasted Parmesan Asparagus

Preheat oven to 400°F. Combine butter and brown sugar in a bowl and microwave for 30 seconds, until butter and sugar have melted together. Stir in mustard, honey, and soy sauce. Heat oil in an ovenproof skillet over high heat. Season salmon with salt and pepper and add to pan flesh-side down. Cook for 3 to 4 minutes until fully browned and flip. Brush with half of the glaze and place pan in oven until salmon is firm and flaky (but before white fat begins to form on surface), about 5 minutes. Remove, brush salmon with more of the honey mustard, and serve with asparagus.

Asian Salmon Burgers

1 lb skinless salmon fillet, cut into chunks
1/4 cup fresh whole wheat bread crumbs
1 large egg white
2 large cloves garlic, chopped
2 tsp reduced-sodium soy sauce
1/2 tsp dark sesame oil
2 scallions, chopped
4 tbsp pickled ginger
2 tbsp toasted sesame seeds
4 whole wheat buns, toasted
1/4 cup baby spinach

Put salmon, bread crumbs, egg, garlic, soy sauce, oil, scallions, and 2 tablespoons of the ginger in food processor. Pulse until coarsely chopped. Form into 4 equal (3″ diameter) patties. Sprinkle tops with sesame seeds. Heat large cast iron frying pan lightly coated with organic oil over medium heat. Put patties sesame-seed-side down in pan. Cook 5 minutes. Flip and cook until done, 5 minutes longer. Serve burgers on buns and top with spinach and remaining 2 tablespoons pickled ginger.

Quick Broiled Salmon with Ginger Mint Salsa

1/3 lb salmon fillet, cut in half
2 tsp lemon juice
sea salt and pepper to taste
Salsa
1 ripe tomato, diced
1/2 cup green onions, minced
1 tsp ginger, minced
2 tsp fresh mint, minced
1 tsp lime juice
sea salt and pepper to taste
To Quick-Broil, preheat broiler and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.
Rub salmon with 2 tsp fresh lemon juice, salt and pepper. (You can Quick Broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.)
Using a hot pad, pull pan away from heat and place salmon on hot pan, skin side down. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly, usually in 7 minutes depending on thickness. Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.
Salsa
1.Combine all salsa ingredients.
2.Spoon over salmon.
3.Garnish with mint and a sprinkle of extra virgin olive oil.

Pink salmon Cakes

Preheat the oven to 400 degrees
Two 7- to 8-ounce cans pink salmon 
Salt 
2 tablespoons mayonnaise 
2 teaspoons whole-grain mustard 
Pinch of ground mace 
1/4 cup panko (Japanese-style bread crumbs) or fine dried bread crumbs 
1 tablespoon chopped fresh dill 
2 tablespoons butter 
Lemon wedges.
Drain the salmon. If there are bones I like to crush them with my fingers into the salmon for added nutrition. Flake the fish into a bowl remove any skin that may be mixed in. Season with salt and add the mayonnaise, mustard, mace, breadcrumbs, or crushed Ritz crackers and dill. If I need more moisture I might add an egg. The egg helps hold it together also. Mix gently with your fingers until it is well combined. Form into four even patties about 1 inch thick and allow to sit for about 5 minutes to allow the bread crumbs to absorb the flavor.
In a large sauté pan over medium-high heat, heat the butter until foaming. Add the salmon cakes and cook until they begin to turn golden on the edges, about 5 minutes. Don’t touch them while they’re browning. Once the edges have browned, transfer the pan to the oven and bake for 5 minutes to heat through. Flip the cakes onto plates and serve with lemon wedges.
Save the juice from the can of salmon and add it to a white sauce with some dill or parsley.

Salmon with Mustard and Ginger
Try this easy-to-prepare recipe not only for great taste but to add an extra boost of those hard-to-find omega-3 fatty acids to your Healthiest Way of Eating. Enjoy!
8 oz salmon fillet
2 tsp + 1 TBS lemon juice
1 TBS extra vigin olive oil
1 clove garlic, pressed
1 tsp yellow or Dijon mustard
1/2 tsp soy sauce
2 TBS cilantro
2 TBS grated ginger
sea salt and pepper to taste

To Quick Broil salmon, preheat broiler and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.
Rub salmon with 2 tsp fresh lemon juice, salt and pepper. (You can Quick Broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.)
Using a hot pad, pull pan away from heat and place salmon on hot pan, skin side down. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly, usually in 7 minutes depending on thickness. Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.
Top salmon 1 TBS lemon juice and the remaining ingredients.

Seared Tuna with Sage

1 lb tuna, cut into 4 pieces
2 medium cloves garlic, pressed
2 TBS finely grated or minced lemon rind
1 + 2 TBS fresh lemon juice
2 TBS finely minced fresh sage
1 TBS finely minced fresh parsley
1/4 cup chicken or vegetable broth
pinch red pepper flakes
salt and black pepper to taste
Press the garlic, grate or mine the lemon rind, prepare the lemon juice, and mince the herbs.
Rub tuna with 1 TBS fresh lemon juice and season with salt and black pepper.
Preheat a stainless steel 10-12 inch skillet over medium heat for about 2 minutes. Cook tuna on each side for about 1 1/2 minutes. This is our (Stovetop Searing) cooking method. Remove from pan, and place on a plate.
Add rest of ingredients to pan in order given, and cook for about 1 minute. Pour over tuna and serve.

Cod and Spicy Cucumbers

1 cup white miso paste
1/2 cup mirin
2 tbsp brown sugar
4 cod fillets (6 oz each)
1 large English cucumber, seeded and sliced into half moons
1/4 cup rice wine vinegar
1 tbsp salt
1 tbsp sugar
2 tsp red pepper flakes

Combine the miso, mirin, and brown sugar in a bowl. Stir to thoroughly combine. Pour the marinade over the cod and marinate in the fridge for up to 12 hours. Mix the cucumber, vinegar, salt, sugar, and pepper flakes in a bowl. Allow the cucumbers to pickle for at least 30 minutes and up to 24 hours in the refrigerator.
Preheat the broiler. Remove the cod from the marinade and place on a baking sheet. Set the baking sheet 6″ below the broiler and cook for 8 to 10 minutes, until the fish is deeply caramelized and flakes with gentle pressure. Serve the cod with the cucumber. Sea bass, swordfish, and halibut work just as well.

 

Fruit

by | Feb 4, 2018 | Kitchen Recipes

 

 

 

   Caramel  Apples
Gather coverings for apples: chopped almonds, pecans, walnuts, and peanuts, sprinkles, toffee bits or crushed Oreos. Chopped small and they stick better.
Chose baking chips that can be easily melted and drizzled on apples. If apples are waxed, wash them with a little baking soda. Dry and remove the stems. Insert stick into stem end about 3/4 of an inch. Pierce apple with a knife to insert easily. Refrigerate apples to make the caramel harden faster.
Melt caramel bits. Add 2 tablespoons of water per bag of caramel bits or candies. Stir and stop heating when melted. Dip the apples in caramel. Spoon some on, too. Let excess drip off or scrape off the bottom with a spoon, too. The caramel will continue to drip as it hardens.
Roll apples in covering and press in with hand to help them stay in place and place on waxed paper. As some of the caramel drifts down, it will take these toppings with it. You may need to go back and gently pull the toppings back up and pat them back into the caramel.

Chocolate Dipped Mandarin Slices       Juicy sweet mandarin slices dipped in dark chocolate sprinkled with sea salt.

5 mandarin oranges
1/2 cup semi-sweet chocolate or dark chocolate chips
sea salt or coarse salt
1 teaspoon shortening, optional

Line a baking sheet with parchment and set aside. Peel the mandarin oranges. Melt chocolate chips and add shortening. Shortening helps make chocolate smooth and easier to work with. Dip each slice half into the melted chocolate and place on prepared baking sheet. Sprinkle with salt and repeat until all slices are evenly coated and sprinkled with salt. Refrigerate for 10 minutes until chocolate has hardened. Slices will keep up to 2 days in an airtight container or storage bag in the fridge.

Cinnamon Apple Rings
4 large Granny Smith apples
1 cup flour
1/4 teaspoon baking powder
2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 large egg, beaten
3/4 cup milk
2 teaspoons pure vanilla extract
vegetable oil for frying
For the cinnamon-sugar topping:
1/3 cup sugar
2 teaspoons cinnamon

Whisk together the flour, baking powder, sugar, salt and cinnamon. Beat together the egg, milk, and vanilla. Slice apples into 1/4-inch thick slices, and remove the center of each slice with a small biscuit cutter or apple corer.
Heat 1/2-inch of oil in a large skillet until it reaches 350 degrees F. Mix the egg/milk/vanilla mixture into the flour mixture and whisk until a smooth batter has formed. Dip apple rings in the batter, allowing excess batter to drip off before adding to the oil. Fry apple rings, 2 or 3 at a time, until golden, about 1 minute per side.
Remove rings from oil and drain on a paper towel lined plate for a moment before dipping apple ring into the cinnamon-sugar topping.
Serve warm (with ice cream, if you like), or at room temperature.

Brandied Cherries
Yield: 1 quart

1 pound sweet cherries, such as Bing or Ranier
1 ceylon cinnamon stick
2 vanilla beans
1 1/2 cups brandy
1/2 cup sour cherry juice
1 cup unrefined cane sugar

Pluck stems from the cherries, but keep the pits in, and drop the fruit into a quart-sized jar. Arrange the cinnamon stick and vanilla beans among the cherries.
Place a medium saucepan over medium heat, and pour in the sour cherry juice, brandy and sugar. Warm the liquids together with the sugar until it dissolves completely, then remove it from the heat and pour it over the cherries. Seal the jars, and let the jar sit on a sunny windowsill in your kitchen for at least one month and up to six weeks, shaking the jar once a week, before transferring them to a dark cupboard. Eat them within one year.

Banana Bites – Use bananas with least curve. Peel and slice off ends of each banana. Cut banana into two 3″ long pieces (2-3 banana bites per banana). Hollow out the center on one side leaving about half-inch banana at bottom. Dip flat end of your banana into melted chocolate and roll in nuts. Place on wax paper to dry. Refrigerate until chocolate has set. Remove bananas from refrigerator and pipe peanut butter into the hollows.

 

Baked Apples
Cut off the top of 4 apples and discard. Remove the inside of each apple with a spoon or melon baller and save for filling. Do not puncture the peel. You may need to chop additional apples for filling. Mix chopped apple with sugar and cinnamon in a bowl. Scoop chopped apples into hollow apples. Roll out piecrust and slice into ¼ inch strips and cover the top of the apple in a lattice pattern. Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan. Cover with foil and bake for 20-25 minutes. Remove foil and bake for an additional 20 minutes or until crust is golden brown and apples are soft.

Apple Butter

8 C. stewed and pureed (organic) apples
3 C. brown sugar
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 tsp ground cinnamon
1 C. cider vinegar

Turn oven on to 200 degrees (F). Stir all ingredients in an oven safe pan. Bake for 6 hours, or until reduced by half. Fill jars leaving 1/4 inch head space. Stir with a butter knife to release potential air pockets. Wipe rims and place two part lids on jars. Place in hot water bath and process for 5 minutes. Remove jars from water and cool.

CURRIED FRUIT

Arrange fruit in casserole dish- peaches, pineapple, pears, mandarin oranges , and cherries.
Melt 1/3 cup butter and add 3/4 cup brown sugar and 3 teaspoons curry powder and pour over the fruit. Bake 1 hour uncovered at 325 degrees. Serve warm.

” VARIETY IS THE SPICE OF LIFE! “

Applesauce is so easy to make and you don’t need to sugar it up. Taste and see.. Add cinnamon, cloves or nutmeg or any spice you love! Don’t add much water to them when you cook them because they are full of water!

Mix fresh sliced peaches with Fruit Fresh and put in quart bags in the freezer. Freeze blueberries on a sheet pan after washing and drying them and put them in quart bags to have through winter in pancakes and muffins.

 

 

 

 

Extract Recipes

by | Feb 4, 2018 | Kitchen Recipes

VANILLA EXTRACT

Use 2 ounces of beans and a pint of 80-proof vodka for every pint of extract you want to make. Chop the beans into 1/4 to 1/2 inch long pieces. Place the cut vanilla beans in a lidded glass jar of vodka. Shake the bottle once a day for a month or for two to three months. The color and flavor will deepen with age.
Strain the finished extract through cheesecloth or coffee filter and place in a dark bottle. You can reuse empty extract bottles or you can measure right out of the brewing bottle and let the rest steep. Store in a cool, dark location. For gift giving you may want to use brandy or rum combined with different bean types.

LEMON EXTRACT

Combine the zest from 1 lemon, 1-teaspoon sugar, and ½ cup 80-proof vodka. Place zest, sugar and vodka in a lidded, glass jar. Shake the bottle once a day for at a month or two to three months. The flavor improves with age. Strain the finished extract through cheesecloth or a coffee filter and place in a dark bottle. Store in a cool, dark location.

ALMOND EXTRACT

Use 12 whole, raw skinless almonds and one pint 80 vodka for every pint of extract. For one cup of extract, use 6 almonds, and so on. The skins make the extract bitter. Chop almonds and place almonds and vodka in a lidded, glass jar. More surface area means more flavor transfer from almonds to alcohol. Shake the bottle once a day for a month or longer. The flavor improves with age. Strain the extract through cheesecloth or coffee filter and place in a dark bottle. Store in a cool dark location. This extract will not taste as strong as commercial almond extracts.
The same concept can be used with mints for homemade mint extract, or to make homemade orange extract and coconut extract. The shelf life is indefinite – alcohol is a preservative. For fruit extracts, like watermelon or strawberry, dehydrate or freeze dry the fruit first to concentrate the flavor.

 

Egg Dishes

by | Feb 4, 2018 | Kitchen Recipes

Corn Quiche

3 large eggs
1/2 small onion, coarsely chopped
1 tablespoon all purpose flour
1 tablespoon sugar
1 teaspoon salt
1 1/3 cups half and half
3 tablespoons butter, melted
2 cups fresh corn kernels (about 2 ears)
1 deep-dish frozen pie crust, thawed
Preheat oven to 375°F. Combine first 5 ingredients in processor; blend until onion is finely chopped. Add half and half and butter; process until blended. Transfer to large bowl. Mix in corn. Pour into crust. Bake until filling is slightly puffed and top is golden, about 50 minutes. Transfer to rack; cool slightly and serve.

Asparagus and Cheese Quiche with Hash-Brown Crust

4 medium russet potatoes (about 2 pounds), peeled
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 tablespoons vegetable oil
3 tablespoons unsalted butter, divided
4 medium shallots, thinly sliced
6 large eggs, room temperature
1 1/4 cups half-and-half
1 teaspoon mustard powder
Pinch of grated nutmeg
1 tablespoon finely chopped tarragon
5 ounces Fontina cheese, grated (about 1 1/2 cups)
4 ounces fresh goat cheese, crumbled (about 3/4 cup)
1/2 bunch asparagus (about 1/2 pound), ends trimmed

Preheat oven to 350°F. Using a coarse grater, shred potatoes and toss with 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer to a dishtowel, gather ends of towel, and thoroughly wring out excess liquid. Transfer potatoes to a bowl and set aside.
Heat oil and 2 Tbsp. of butter in an iron skillet at medium heat. Add potatoes and start forming a crust by pushing potatoes flat against bottom and sides of pan with a dry measuring cup. Continue cooking. Press potatoes up sides of pan if they start shrinking, until they are bound together and bottom crust is browning, about 10 minutes. Remove pan from heat and set aside.
Melt remaining 1 Tbsp. of butter in a pan over medium heat. Add shallots and sauté 5-6 minutes; set aside.
Whisk eggs, half-and-half, mustard powder, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl. Whisk in tarragon and set aside.
Sprinkle Fontina cheese, goat cheese, and sautéed shallots evenly over bottom of crust, then pour in egg mixture. Arrange asparagus decoratively on top. Bake until set and crust is browned, 35 minutes. Cool before cutting and serving.

Breakfast Casserole

5 eggs
1/4 cup milk
16 oz refrigerated Pillsbury flakey breakfast biscuits
4 scallions
1 cup shredded extra sharp cheddar cheese
Cut bacon or cooked sausage

Grease a 9×13 pan. Mix eggs and milk in a large bowl. Cut each biscuit into fours and add it to the bowl. Cut up scallions, shred cheese, cook and break up bacon. Add everything to the bowl. Mix it up and pour into pan. Bake at 350 for 30 minutes

 Egg Muffins
Muffin/cupcake pan (heat the pan before coating with oil so they won’t sticking)
. Veggies/mix-ins of your choice. Pour beaten eggs into greased muffin pan and fill 1/2 way
. Add toppings directly into eggs
. Bake 375-degrees for 30 minutes. 

 

 

Avocado, Eggs, and Cheese

Whole avocado
Eggs
Cayenne
pepper (or any spice of your choice)
Cheese
Remove the pit from an avocado. Scoop out a little more avocado to increase the size of the pit’s crater. Crack an egg into the crater. Sprinkle with Cayenne pepper (cheese too if you desire). Bake in the oven at 180 degrees until egg is cooked how you like.

Breakfast Bacon Cups

White or Wheat Bread
Bacon
Shredded Cheddar Cheese
Eggs
Butter
Maple Syrup
Salt & Pepper
Amounts will vary depending on how many you plan to make.

Pre-heat oven to 400 degrees. Partially cook the bacon for about 3-5 minutes in a large skillet set to medium-high. You want bacon to be a little cooked but still pliable. Mix maple syrup and butter in a small saucepan and heat so butter melts (½ a stick of butter and a cup or so of syrup).
Using a biscuit cutter, cut 3 inch diameter circles out of the bread slices Grease/non-stick spray muffin pan and line with bacon so that it circles each mold. Brush each side of the bread with the syrup/butter mixture and place in cup so that it rests evenly at the bottom of the mold. You may have to do a little trimming of the bread but it’s ok if it doesn’t fit perfectly either. Crack an egg into each mold, season with salt and pepper and give each cup a sprinkle of cheese. Place in oven for 7-8 minutes for a slightly runny egg. If you want a solid yoke cook 10 minutes

Baked Hard-Cooked Eggs: The best way to make “hard-boiled” eggs is in the OVEN! Place the eggs in a muffin tray so they do not move around, turn the oven to 325 degrees, pop in for about 25-30 minutes and remove! Not only are they tastier, but they also are much easier to peel!

Make a heart shaped egg:
Freshly boiled Egg
Milk carton or juice carton (cut open, washed well and dried)
Chopstick (round or a skewer)
Rubber bands
Cut milk carton and fold it in half lengthwise. The milk carton is about 3″ X 8″.
Take a freshly cooked warm hard-boiled egg and put the egg in the milk carton, place a chopstick or skewer across the center, and put rubber bands on both ends. Egg is freshly boiled or it might break from the pressure.