Sunday, November 11, 2012

Salmon & Fresh Vegetable Sauce

6       Salmon Steaks, rinsed and patted dry
11/2    teaspoon grated lime zest
3/4    teaspoon white pepper
1       cup vegetable broth
2       tablespoons olive oil
6       red radishes, sliced or 1 Daikon radish, sliced
3       plum tomatoes
1       zucchini, diced
3       tablespoons chives, minced
3/4      teaspoon herb salt

Rinse salmon steaks and pat dry, sprinkle with lime zest and white pepper.
Heat broth in heavy skillet over high heat, add salmon steaks in a single layer and cook for about 1 minute.  Turn and cook for another minute.  Remove pan from heat and let sit covered for 2 to 3 minutes.  Transfer salmon to a serving plate and keep warm while making the sauce.  Using the same skillet; saute in the olive oil the radish, tomatoes, zucchini, chives and herb salt, stir and toss, bring to a boil for a minute, spoon over the salmon steaks and serve.  Enjoy!  : )  -MK

Friday, November 9, 2012

Sauteed Fillet of Sole

This is a fast and easy fish recipe to fix when you are having guests for dinner.  Serve with a green vegetable and fresh salad.

11/2      pounds fresh sole fillets
2          tablespoons olive oil
3          tablespoons shallots, minced
1/4       cup white wine
2          tablespoons butter
Fresh herbs (lime-thyme, mint, oregano or any fresh herb to your liking)
Minced fresh chives
Lemon wedges
Salt to taste

Pat the fillets dry with paper towels, let sit for a while and repeat.  Lightly salt the fillets on both sides.  Heat the olive oil in a large non-stick skillet over medium-high heat, when the oil is hot, carefully add the fillets to the pan and gently brown on each side.  This should take only a few minutes; the fish is done when it's flaky and is no longer translucent. Remove the fillets from the pan and place on a warm plate.  Add the shallots to the pan, saute` until soft, deglaze the pan with the white wine and scrape up the brown bits at the bottom of the pan.  Add the butter, gently swirl to make a sauce, add the herbs and squeeze a little lemon juice into the sauce.  Spoon over the fillets and garnish with the fresh chives and a lemon wedge and serve.  Enjoy   : )  -MK

Sunday, November 4, 2012

Creamy Pumpkin Tomato Bisque Soup

Bella woke me up this Sunday morning at 5:00 and even though I attempted (that's the operative word here, attempted) to coax her to stay in bed, she insisted upon getting up. So I schlepped into the kitchen to prepare her breakfast and my coffee.  In my head I'm forming my list for my Sunday Farmer's Market shopping purchases, farm fresh fertile eggs, leafy green vegetables, apples, maybe some peaches, and some mushrooms.  I decide to puree the pumpkin that I roasted yesterday so that I can make some soup today and some other "pumpkiney" things.  As I'm perusing the shelves and door of my refrigerator I realize that I have a box of creamy tomato bisque soup that I have had twice and need to "re-purpose".  Since I'm still having my Autumn affair with pumpkins; I decided this would be a nice combination, after several taste tests and an addition here and an addition there, here is the finished product and this was my breakfast!!  As I'm licking the last drop from my spoon, I check the clock on the stove and wonder how time got away from me?!  I dash into the living room to put my lap top to "sleep" so I can shower and get to the market before noon and the time on the lap top is earlier than the time on the stove in the kitchen, (do you know where I'm going with this?)  ah, yes daylight savings time, we gained an hour overnight, just like magic, and Bella forgot to set the clocks back!!!  So I take a deep breath, exhale, and post the recipe before heading to the market.

1      tablespoon vegetable oil
1/2   onion, finely chopped
2      tablespoons tomato paste
11/2  cups vegetable broth ( you could use chicken)
2      cups pumpkin puree
11/2   cups tomato cream bisque soup
1/2   cup applesauce, mashed (my homemade, see the recipe posted earlier)
1      tablespoon fresh lime-thyme
1      teaspoon ground roasted garlic
11/2  teaspoon salt
1/4   teaspoon celery salt
dash of: cayenne, paprika, and coriander

In a soup pot over medium heat, add vegetable oil, when oil is hot, add onion, saute until translucent, add the tomato paste and stir well,  add the broth and stir well, add the pumpkin, tomato soup, apple sauce, and your seasonings, stir, cover, and simmer until all the flavors are incorporated.  Adjust the seasonings to your taste. You can puree the soup in the food processor if you would like a creamer soup.  Enjoy   : )  -MK


Saturday, November 3, 2012

Coconut Curry Bok Choy

I really like this dish because it's one of those "throw" together vegetable and protein all in one, serve in a bowl easy to clean up after meal.  Whew, that was a sentence!!!  You could serve it over some mung bean "noodles" (since they really aren't, but feel like they are) or eat just as it is.

2      bunches of green onions
1      can of light coconut milk
1/4   cup soy sauce
11/2   teaspoon curry powder
2      teaspoon curry paste
1      teaspoon fresh ginger, minced
1      pound firm tofu, cut into 3/4 inch cubes
4      roma tomatoes, chopped
1      yellow bell pepper, thinly sliced
4      ounces fresh mushrooms, chopped
4      cups bok choy, chopped
1/4   cup fresh basil, chopped
salt to taste

Separate the white parts of the green onions and finely chop, chop the green tops into 2 inch pieces and set aside.  In a large skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, curry paste, curry, powder, and ginger, bring to a boil, stir in tofu, tomatoes, peppers, mushrooms, and white part of the green onions; cover skillet and cook 5 minutes, stirring occasionally.  Mix in basil and bok choy, season with salt and remaining soy sauce.  Cook an additional 5 minutes or until vegetables are cooked through.  Garnish with the onion greens and serve.  Enjoy  : )  -MK

Friday, November 2, 2012

Gypsy Soup

This soup is a hearty meal for a cold fall or winter day.  It has a lovely color due to the turmeric and the sweet potatoes add a nice texture.  My family request this soup often, I hope yours does too!

4      tablespoons olive oil
2      cups diced onions
1/2   cup chopped celery
2-4   cloves garlic, minced
2      cups pealed, diced sweet potatoes
2      teaspoons paprika
1      teaspoon turmeric
1      teaspoon dried basil
1      teaspoon salt
1      pinch cinnamon
1      pinch cayenne pepper
1      bay leaf
3      cups chicken or vegetable stock
1      tablespoon Tamari sauce (or regular soy sauce will do)
1      cup chopped fresh tomatoes
11/2  cups cooked garbanzo beans
3/4   cup chopped bell peppers

Heat stock pot over medium heat, add olive oil, when oil is hot; add onion, celery, sweet potato, and garlic, saute for about 5 minutes or until onions are translucent, season with the seasonings and stir to blend.  Stir in chicken stock and Tamari, cover, reduce heat to low and simmer for about 15 minutes.  Add tomatoes, beans, and bell peppers and simmer for about 10 more minutes or until all the vegetables are tender.  Adjust the salt and pepper to taste and serve.  Enjoy!!  : )  -MK

Pumpkin Streusel Muffins

I posted a recipe on my other blog: for a recipe for Phase IV.  If you enjoy this one, maybe when you complete Phase III, you may want to try it.  : )  These are really delish.

For the muffin:

1/2      cup pumpkin puree
3/4      cup coconut oil, melted
4         tablespoons coconut milk
6         eggs
6         medium Medjool dates, pitted and mashed, with 1 tablespoon water (pit, cut into pieces, add water, microwave to soften to make mashing easier)
1         tablespoon vanilla
1/2      teaspoon salt
1/3      teaspoon baking soda
1         tablespoon pumpkin pie spice
1/2      cup coconut flour

In a food processor; add the above listed ingredients except the flour and blend until well combined.  Add the flour and mix well.

For the Streusel:

1/2      cup pecans, chopped
1/4      cup almond meal flour
1         teaspoon cinnamon
1         tablespoon coconut oil, melted

Combine ingredients, mix well.

Fill greased or lined  muffin tins 3/4 with batter and top with streusel.  Bake at 350 for 30 to 35 minutes.  Enjoy!!   : )    -MK

Wednesday, October 31, 2012

Homemade Applesauce~nothing but apples and spice, Baby!

I make homemade applesauce almost every week that apples are in season, and I freeze some so that I have it year round.  I would like to have an exact recipe for those of you that "need" to have precise recipes to follow, however, I do not have a precise recipe.  I encourage you to accept that you cannot in any way mess this up, please trust me on this!!!!  I use a variety of apples sometimes I mix the varieties, sometimes I use the variety that is most prevalent at the Farmer's market that week.  I do like to throw in some Granny Smith because I like to have some tart apples mixed in with the sweeter apples, like gala and pink ladies.  Some weeks; depending on time and energy I make large or small batches, so the number of apples I use may vary.  I like to peel my apples, however, you do not have to do so.  I use different spices; depending on my mood, you can use many or none depending on your taste.  As you can image; your options are endless!

6 to 20    apples; peeled, cored, sliced, and cut in inch sized pieces
1 to 2      teaspoons cinnamon
1/2 to 1   teaspoon ginger
Can also add:  or add instead:
1/2 to 1   teaspoon cloves
1/2 to 1   teaspoon allspice

Place apples in stock pot and cook over medium heat until the apples begin to sizzle, reduce to low and simmer until apples become soft, stirring occasionally.  Add spices and simmer another 10 to 20 minutes.  Using a potato masher gently mash apples, leaving some chunks and remove from heat.

A local "u-tuber" showed that she freezes her applesauce and uses a fork to "scrape" some of the applesauce off to sweeten her yogurt as a desert topping.  I mix my applesauce with my yogurt in the morning as part of my breakfast.  The applesauce will keep for up to 3 weeks in the refrigerator (if it will last that long!).  I use the applesauce in baking, as many recipes call for applesauce in place of sweetener and oil.  I serve it as a desert when I don't have anything baked (which is rare, but it does happen).  Applesauce is a versatile staple to have.  I hope you enjoy this simple recipe.    : )   -MK