Lechona, Colombian Stuffed Pig

02/21/2012 Leave a Comment

This is a continuation of our Colombian trip this past New Years. This is a traditional dish that is served for special occasions, this time it was served for New Years. It’s originally from the Tolima region of Colombia, but we were staying in Cundinamarca next door in the town of Tocaima.  This popular dish consists of a whole pork stuffed with rice, peas, potatoes and spices, cooked in a brick oven for about ten to twelve hours.

Not totally Paleo, but we thought it was awesome to share. The Svendblad’s would Paleoize it and it would be even better.! :-)

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Huevos Pericos – Scrambled Eggs with Tomatoes and Scallions, Colombian Style

01/30/2012 3 Comments

You are looking at an amazing dish of scrambled eggs, Colombian style.   This picture was taken in Colombia at Henry’s parents’ house.  Anita, their maid, taught me how to make these and they are truly delicious, wet, tasty and totally satisfying. We will be sharing a couple more incredible experiences with you over the next couple of weeks.

We are happy to be home and we thank you all for your continued viewing and commentary. Happy New Year to you all!

Ingredients (feeds 2 Svendblads or 3 servings)

  • 6 eggs
  • 2 medium tomatoes, peeled and finely chopped
  • 2 tablespoons grass-fed butter, unsalted (coconut oil perfectly acceptable)
  • 1/2  bunch of scallions, finely chopped
  • Sea salt to taste

Here’s how to prepare this delicious dish:

Heat a skillet (non-stick if you have it ) with butter or coconut oil over medium heat. Add peeled tomatoes and scallions and cook about 5  - 7 minutes until 1/2 cooked. Pour the eggs in the skillet with the tomato mixture and cook over medium heat, without stirring, until mixture begins to set; then fold eggs over to ensure that they do not burn. …continue to misx until the eggs mix with the tomato and scallions and cook about 2 minutes or until the eggs are the consistency you like.

We serve ours with bacon of course and some avocado.  Looking for your feedback as ever. Jo

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Liver Filet Potato Flour Crusted

01/17/2012 5 Comments

Hey, we are finally back from our vacation and there will be a few great Colombian rites and recipes shared in short order…  Henry and I do thank you for all of your allegiance and support in 2011.

You know how much we love liver and how important it is to have at least once per week.

Before we share our new Colombian recipes,  we will share our new amazing way to cook liver,

Remember how incredibly healthy it is.  

  • 1/4 – 1/3 inch slices of raw organic liver filets (2 lbs for 4 people)
  • 1/4 cup of sweet potato flour
  • 2 lbs of calf liver
  • little sea salt
  • little black pepper
  • 2 tps coconut oil

Place all liver filets on a board, on paper towels, dry all liver filets on paper towels; Salt and pepper on one side.  Prepare new sheet with sweet potato flour lightly sprinkled with sea salt.

Heat pan non stick pan with coconut oil, on medium – 3/4 high.

Place liver into sweet potato flour and coat perfectly …. shake off extra…

Heat pan with coconut oil and place into pan on medium -3/4 high. (important and according  to our stove..please pay close attention..only needs to cook 1 -2 minutes a side…TOPS!!!

Your liver after its dried and salted and peppered on one side, dab into sweet potato flour, dab on each side t; o remove excess.

Place into medium-hot coconut oil 1 – 2 mins on one side, 30 seconds on the second since and serve.

This is a great dish, try it and tell us about it.  Jo n Henry

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Halibut, Tomato Coconut Style

12/25/2011 3 Comments

FYI – Nutty Kitchen is going on Vacation to Colombia to see Henry’s parents; we will be back in 2 weeks with some amazing recipes. In the meantime we wish you Happy Holidays and a Very Happy New Year!!!! Thank you to each of you for you love and support. Jo, Henry and Tiger

***

“Oh My”, if you have not said these two words together in a while with food, don’t worry, you will with this dish. LOL There really is not much else to say. You will simply have to try to make this dish. It’s awesome with yucca or any other of our favorite side dishes.

Here are the amazing ingredients for this awesome dish:

  • 4 large yellow onions sliced
  • 5 large garlic cloves
  • 2 thick bacon strips
  • 1 inch ginger sliced
  • 5 green onions, diced (separate white from green)
  • 2 bottles strained tomatoes
  • 1 can coconut milk
  • 1 tbsp Turmeric
  • 1/2 tbsp Cumin
  • 1 pinch saffron
  • 1 Tbsp coconut oil
  • 3 lbs Halibut diced
  • Salt/pepper to taste

So begin with roasting the onions, etc. stir in all the wonderful spices and ingredients and bring to high heat, cover and reduce to low

  • 1- roast onions with coco oil and bacon
  • 2- add garlic/white part of onions (brown)
  • 3- add tomato, coconut oil and spices simmer
  • 4- add fish

OMG :-) and enjoy!

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Patacones

12/12/2011 5 Comments

My brother Marc asked us to finally post this for him.  So babe, here it is: Colombian Patacones for you! My husband and mom in law taught me how to make these amazing treats. You should have these like most carbs after your workouts, don’t forget.

Fabulous Ingredients Required:

  • 2 Large green/unripe Plantains
  • Sea Salt, to taste
  • Water
  • 1/4 cup coconut oil

Here is how you make these great companions for your food:

  • Peel and cut the plantains  into 3/4 inch long slices.
  • Preheat oven to 375 degrees F.
  • Douse Plantains with Coconut Oil and place into oven for about 10-15 minutes turning over as needed.
  • Remove Plantains from oven before completely cooked and use two cutting boards to smash them into a thinner “patacon”.  These should now be about 1/4 the size you started with.
  • Splash with some water, sprinkle sea salt, and brush with some more Coconut Oil.
  • Place back into oven.  Cook for another 10-15 minutes turning to make sure they are nicely browned on each side.
These are so incredibly delicious and healthier then the Colombian twice fried traditional; you will love them.  These are amazing with guacamole, cuban style dinner, or anything else that you love!
Enjoy Jo & Henry

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Lemon Ginger Black Cod

11/21/2011 3 Comments

 

Oh yeah baby…my lovely Husband surprised me with this amazing dish after a very long and taxing day…thank you Henry… I love you for taking care of me.  :-)

 

This dish is comforting and delightfully light.  

Here are  the fabulous ingredients:

  •  1 lb Sablefish (Black Cod)
  • 4 Garlic cloves
  • 1 Inch Ginger
  • 1/4 Cup Coconut Aminos
  • 1 Tbsp Fish Sauce
  • 1/2 juice from Lemon
  • 2 Tbsp Water
  • 2 Tbsp Pastured Butter (0r coconut oil)

Ae this is how t prepare it:  

  1. Heat fat (butter/coconut oil) in a large cast iron pan on medium-high heat
  2. Combine Lemon, Water, Ginger, Fish Sauce, Coconut Aminos, and Garlic and blend into a paste using a hand blender or Vita-Mix
  3. Add Black Cod to pan skin side up.
  4. Begin to add blended paste to pan making sure cod filet(s) are complete covered.
  5. Cook for 4 minutes on skin up and then turn over and cook for another 3-4 minutes skin down.
  6. While cooking use a spoon to make sure fish is well covered with the paste.

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Coconut Flour Pie Crust for Pumpkin Pie

11/08/2011 11 Comments

This is the same pumpkin pie filling as the Perfect Paleo Pumpkin Pie from last year. We have one small modification to the last year’s pie…We only go to a little over 1/4 cup of sweetener instead of 1/2 cup. We’ve made the change on the original recipe page. 

Here are the ingredients for the super easy pie crust. 

  • 1/4 cup semi-melted butter, unsalted
  • 2 tablespoons Virgin Coconut Oil, soft
  • 1 cup coconut flour
  • 3 eggs
  • 1 tbsp honey
  • pinch of Himalayan salt
  • 1/2 cup shredded coconut
  • 1 tablespoon water

Add all ingredients together and blend well with a hand mixer, line a deep 9 inch pie pan, like the one I am using and line equally thick throughout.

Pour the PERFECT PALEO PUMPKIN PIE FILLING into pie pan and bake on 350 for about 50 minutes, cool and enjoy!

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Spicy Macadamia Nut Okra

10/26/2011 6 Comments

Okra is one of our most favorite vegetables to cook. Tonight I thought that I would try a different rendition to go with our perfectly cooked King Salmon. Check out a few of our other Okra recipes under Veggies and Sides.

This dish calls for 4 cups of Okra. Simply chop off the tops and soak in 1/2 water 1/2 coconut vinegar solution for 20 minutes.  Strain well and rinse well.

Prepare a wok on high heat adding:

  • 2 – 3 thick bacon slices, finely sliced
  • 3 – 4 large finely sliced garlic
  • 3 stalks of curry leaves (no stems)

After the bacon has rendered a bit, add the next ingredients below.

  • 4 Poblano peppers, sliced in half and sliced
  • 3 red jalapeno chilis, sliced in half and sliced (we leave the seeds in on all peppers with this dish)
  • 1/4 cup of macadamia nuts, whole
  • Add strained whole Okra
Continue to cook for about another 7 minutes uncovered, stirring often. Then cover and reduce heat to medium, and allow to simmer for 15 minutes – you may want to taste to see if the Okra has been cooked to your liking. You may need 20 minutes total depending on your stove an pot.
This dish rocks, it simple and an easy companion to fish and other dishes! Looking forward to your feedback. Jo

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Black Cod Medallions with Mushrooms

10/04/2011 2 Comments

If you have not made Sablefish medallions before, then this is the dish to try.  Alaskan Pride Seafood has the best that we’ve had.

Here is our line up of delicious Ingredients:

  • 1 lb Sablefish (black cod) medallions
  • 2 Cups baby bello brown  mushrooms, sliced
  • 2 Cups fresh organic spinach
  • 1 Large Red Onion, sliced
  • 3 Garlic Cloves, chopped
  • 1/2 cup Coconut Milk
  • 1/4 bunch of Cilantro, chopped
  • Sea Salt and Black Pepper to taste
  • 1 Tbsp Coconut Oil
Here is how to make this lovely dish:
  1. In a medium cast iron pan heat Coconut Oil over medium heat
  2. Add sliced Onion and saute until glossy
  3. Next add chopped garlic, cilantro, spinach, salt, and pepper
  4. Add Coconut Milk and Sablefish Medallions, cover, reduce heat and cook for an additional 8-10 minutes
Serve with some of your favorite chilled salad or sides.  Enjoy!  Jo and Henry

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Pescado a la Veracruzana

09/26/2011 Leave a Comment

I got to spend some quality time this afternoon with my amazing friend Dunia, while my husband surprised us with this amazingly light and satisfying dish.  He used fabulous fish from our friends at Alaskan Pride and organic tomato sauce.

Here is the line up for your needed Ingredients

  • 2 lbs of white flaky fish (we used Alaskan Ling Cod from Alaskan Pride Seafoods) – cut into small filets or 2 inch cubes
  • Juice from 2 large limes
  • 2 Tbsp Coconut Oil
  • 1/2 tsp sea salt
  • 2 Tbsp of Cilantro,  chopped
  • 3 Serrano Peppers
  • 2 Medium Red Onions, coarsely chopped
  • 5 Garlic Cloves
  • 1 Tbsp rinsed capers
  • 1 Bay Leave
  • 4 Whole Cloves
  • 10 Whole Black Peppercorns
  • 1/4 cup pitted and diced Olives
  • 1 tsp fresh Thyme
  • 4 vine ripe tomatoes, peeled and chopped
  • 3 cups Organic Strained Tomatoes
  • 1 cup of water
  • Salt and Pepper to taste
And here’s how to prepare this light and tasty dish
  1. Combine 1/2 tsp salt, juice from limes, and fish in a large bowl.  Allow to marinate for at least 30 minutes.
  2. In a large pan, heat coconut oil on medium heat and add onions.  Cook onions until glossy, then add peppercorns, cloves, cilantro, bay leave, peppers, garlic, capers, and olives.  Continue to cook for another 5 minutes.
  3. Next add tomatoes, tomato sauce, thyme, water, additional salt and pepper (as needed), and simmer for 15  minutes, allowing sauce to thicken.
  4. Finally, add marinated fish, reduce heat to low, cover and cook for an additional 10 minutes.
  5. Serve with Cauliflower Rice.
Thank you my love, for a night off and an amazing meal!

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