LGL’s Ceviche

11/29/2010 2 Comments

We had a wonderful Thanksgiving meal with amazing friends and fantastic cheer. As promised, we are sharing our creations…in this case our friend’s creation, his famous Ceviche made with Tilapia.

This was one of the most unusual starter dishes for a Thanksgiving feast, but one of the best I have had.

This plate of love is so incredibly well balanced, the acid is perfect, the sheer simplicity of this dish, IS what makes it so fabulous.

Here is what you’ll need to get preparing:

This recipe feeds 6 as a starter plate.

  • 1 filet of Tilapia per person
  • 1 medium white onion, sliced
  • 8 large limes, juice only & press fresh
  • 1 Thai Chili, finely chopped
  • Sea salt to taste
  • Fresh ground pepper to taste
  • 1/2 tsp olive oil for each dish

Here’s how to prepare it:

Slice the onion and plate, then on a separate cutting board and with a different knife,  cut fish filets into 1/2 inch strips and then into small bite size pieces. Cut fish the long way, against the grain. Sprinkle both sides of fish with plenty of sea salt. Place fish onto onion and squeeze about 2 limes of each one – depending on the size and juiciness of each lime. The fish should be soaked. Crack some fresh pepper on top of each dish and add the chili pepper. Finally drizzle olive oil on each dish. Let it sit for 3 – 4 minutes and then squeeze some fresh lime right before serving. Serve with some gluten-free beer or some chilled white wine if you like to indulge in some tasty libations.

Note: Make sure that you freeze the fish the night before and unfreeze about 2 hours before serving. The idea is that the fish is served cold.

Enjoy – please let us know what you think. From your friends at Nutty Kitchen.

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Nutty Kitchen Thanksgiving 2010

11/24/2010 3 Comments

Oh my…what a great week! No post this past Monday because we will be featuring and sharing our Thanksgiving Menu with you this Wednesday before the wonderful celebration. We will be posting all of our recipes following Thanksgiving.

Hmmm….ceviche you say? A bit unconventional? …absolutely! But, Luis is visiting from Bogotá and this is one of his signature dishes, so we are incorporating it into our meal as a starter and palate cleanser the same. I know that it will rock, but for those guests that would rather stick to our soup – they can.

Please click on the menu links for our creations.

Champagne with Luis German’s Cevice

or

Nutty Kitchen Signature Butternut Squash Soup

(or if you prefer Acorn Squash Soup)

***

Butter Lettuce & Toasted Pumpkin Seed-Pear Salad

***

Organic Free Range Turkey with

Chardonnay Gravy (24 lbs)

***

Steamed fresh Beets

Sweet Potatoes (TBD by Henry :-) )

(Options for you: Tuber Hash, Panfried Rosemary-Garlic Sweet Potatoes, or Mashed Butternut Squash or some amazing Bacon-Mango Butternut Hash)

Asparagus sautéed with fresh Rosemary

***

Pumpkin Pie

Vanilla Custard

 

Have a most amazing Thanksgiving Dinner – we  both wish you the best! Look for the rest of our recipes over the next few posts.

Eat for Life!

Jo and Henry

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Power Breakfast for One

11/20/2010 3 Comments

Eating alone just is not that fun, but I like to eat right so I have to continue to cook even if I am alone for a few days. To keep this one short and simple, I would love to share one of my breakfasts with you. This 3 ingredient breakfast should take you no longer than 7 to 10 minutes, and will keep you full and energetic for hours.

  • Sweet Potato, about 2 inches of a 2 inch diameter one
  • 1 egg
  • 2 slices of your favorite bacon

I love our cast iron pan, so I fried up the bacon strips for a minute on each side, reduced the heat to medium-high and moved the strips to the side. I grated the sweet potato just like you grew up grating potatoes for your hash browns. Mash the grated sweet potato firmly into a nice flat patty, and with a spatula place in the middle of your pan, gently pushing down on it after a minute. You can salt it lightly if you want, I chose not to because I already have my bacon. Flip it carefully and cook for another minute or so, or until golden like in the picture. Lift out the bacon and the sweet potato hash patty and plate. Crack your egg into the pan and fry up for a minute on each side. I added some fresh cracked black pepper.

I am showing the egg and hash patty separately, but my favorite way of eating this breakfast is to place the over easy egg onto the sweet potato hash patty and savoring each mouth-watering bite as the yolk breaks and oozes all over the patty. The sweetness of the potato and the egg along with bites of crispy bacon in between is divine. A must try. Yumm! Enjoy! Jo

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Sweet Potato Cayenne Battered Sea Bass

11/17/2010 1 Comment

You may have noticed that we had to skip Monday’s post…we’ll we were on the road, and it was literally impossible. I got home this afternoon and had to hit the ground running with catching up with work and other things.

I managed to fit spin class in, of course, and had nothing in the fridge tonight, so….  I went to the store and got a beautiful piece of sea bass. I needed my protein – since I had not had enough yet today,  but I also needed some good carbs for my post workout. I really did not want to eat all that much as it was getting late. Hmmmm…what to do?

I decided to whip up a new, super quick and super satisfying meal for myself tonight, as Henry is still on the road.

Hopefully you will try this dish and love it as much as I did. This recipe feeds me :-) please modify accordingly.

Goodies that you’ll need:

  • 1/2 pound fresh sea bass, without skin
  • 3/4 tbsp Irish or other organic butter
  • pinch of pink Himalayan sea salt
  • 1/4 tsp cayenne – Do Not worry…it will not be spicy, just wonderful
  • 1/8 – 1/4  tsp cinnamon
  • 1/8 cup Sweet Potato flour (there will be plenty left over)

This will be best if you use a cast iron pan.  Heat pan on medium – high and melt 1/2 tbsp butter. (your choice if you like salted or not, just be sure to adjust the recipe to keep sodium low)  I only (barely) salted one side of the fish tonight, because I was using this amazing European butter which had a splash of salt. Rub cayenne and cinnamon very gently onto “only” one side of your sea bass, cautiously wet with some water sprinkles. (Make sure that you don’t rub the cayenne and the cinnamon off.)

Now batter sea bass with sweet potato flour and carefully pat to get rid of excess flour.  Carefully place the fish into the golden bubbling butter, reduce heat to medium, cook for 3 – 5 minutes on each side and enjoy with some fresh vine ripe tomato and a Thai chili or your favorite side dish. Put the other 1/4 of the butter on top of the side that you’ll flip.

Just what I needed today! :-)

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Bacon Baby Portobellos

11/13/2010 8 Comments

Make these as an appetizer or as a party item in advance. Bake it in 10 to 12 minutes and voila!

  • 6 Baby Portobello Mushrooms
  • 4 strips of bacon, chopped
  • 3 – 4 green onions, chopped
  • 3/4 tbsp butter
  • 1 Thai chili, chopped (optional)
  • 1 tbsp shredded cheese (optional)

Sautee all ingredients, with the exception of the mushrooms and cheese of course, and park on the side.   While you’re slowly sautéing the bacon, etc., cut the Portobellos out into little cups with a very sharp knife – carefully so not to destroy the mushroom cup. Finely chop the scooped out mushroom flesh and combine with the saute mixture, fold in well. Place your mushroom cups onto parchment paper and carefully stuff them. If you like you can top them with a little shredded cheese and bake on 350 F for 10 – 12 minutes. Serve and enjoy!

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8 Nutrition Tips for New Mothers from Nutty Kitchen

11/10/2010 Leave a comment

What prompted this post you ask? Well, some of you may know, we went to visit our brand new beautiful nephew this past weekend and got to see our brother and sister-in-law. They are all super happy and looking great, but of course we could not help ourselves and throw in a little Nutty Kitchen health tips. So here is what we shared with them.
  1. Don’t assume that your doctors are experts on nutrition.  “Less than 6% of current medical school graduates receive adequate nutrition training!“  You will need to do your own studying, reading, and inquiries into what is best for you and your baby.  Here is a good article on what to feed babies, and an excellent example of how wrong the conventional advice given out by most doctors today is.
  2. Natural remedies for breastfeeding
    1. Natural Herbs like raspberry leaves and clover blossoms
    2. Foods rich in carotene like sweet potatoes, pumpkin, carrots
    3. Hops, but “no more than ONE per day”
  3. Recommended diet for Pregnant and Nursing Mothers from Weston A. Price Foundation
  4. Make sure you check food labels and read and understand ALL of the INGREDIENTS.  Avoid foods with more than 4 ingredients or better yet focus only on REAL FOOD (hint: 1 ingredient only).
  5. Avoid Sugar and sugar substitutes (list taken from Whole9life.com):
    • Just Plain Sugar
      • Sugar (brown sugar, cane sugar, raw sugar, beet sugar, confectioner’s sugar, etc.)
      • Syrup (high fructose corn syrup, malt syrup, refiner’s syrup, rice syrup, etc.)
    • Science-y Names for Sugar
      • Dextrose
      • Disaccharide
      • Fructose
      • Glucose
      • Galactose
      • Lactose
      • Maltodextrin
      • Maltose
      • Monosaccharide
      • Polysaccharide
      • Ribose
      • Saccharose
      • Sucrose
    • “Natural” Sugars
      • Agave Nectar
      • Date sugar
      • (Evaporated) Cane juice
      • Fruit juice
      • Honey
      • Maple Syrup
      • Molasses
      • Rice Malt (extract)
      • (Sweet) Sorghum
      • Treacle
  6. GLUTEN might also be a problem: be on the lookout for issues that arise with skin rashes, vomit, digestive problems after consuming gluten and other grains
  7. Good websites/blogs for natural, nourishing foods, and articles for new moms/babies, and healthy eating.
    1. http://www.joyfulabode.com/
    2. http://www.passionatehomemaking.com
    3. http://kellythekitchenkop.com/
    4. http://www.thenourishinggourmet.com/
    5. http://www.nourishingdays.com/
    6. http://www.naturallyknockedup.com/
    7. http://whole9life.com
  8. Foods to avoid while breast feeding
    • Avocado is also said to cause problems with upset stomachs in babies, as it reacts with other ingredients in the breast milk. Avocado is an excellent nutritional fruit, however, so if your baby doesn’t seem to mind it, go ahead and include guacamole in your diet. It provides plenty of vitamin C and healthy fats.

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Spice Detox Fish in Parchment Paper

11/08/2010 2 Comments

Yum, yum, yummmmmm. :-) after visiting our new nephew and celebrating over the weekend with wine and plenty of food, we thought it was only appropriate to serve a light and detoxifying dish tonight for dinner along with some fabulous grilled asparagus. The ginger, turmeric, and cilantro in this dish are revered for their many health benefits. These spices deliver powerful anti-inflammatory, anti-oxidant, and tummy healing qualities. Just what we needed after a weekend spent in and out of hotels and airplanes, without quality sleep and with more wine and food than we usually enjoy. We hope that you love this as much as we did; it is so easy to make, so quick, and pretty too. It was fun and different eating our meal out of a beautiful pocket of parchment paper. This serves 3 and will take you 45 minutes or less with minimal clean up.

Fresh Turmeric

Here’s the line up for our latest creation:

  • 1.5 lbs white fish, sea bass, halibut, any that you prefer
  • 2 Tbsp fresh Turmeric root, finely chopped
  • 1 Tbsp fresh Ginger root, finely chopped

    Fresh Ginger

  • 1 cup Cilantro, finely chopped
  • Optional: 3 Thai chili pepper for spice lovers like us (don’t worry the acidity from the lemon will balance the spice factor and will ensure that they do not overpower the fish or make it too spicy)
  • Juice from one large Lemon
  • 1 Tbsp Coconut Oil

Chopped Thai Chilis

Here’s how to prepare this:

  1. Combine spices with lime juice and coconut oil, then use the Spice blend and rub onto fish (you may need to gently warm the coconut oil if your ingredients are too cold)
  2. Wrap into separate packages with parchment paper (use unbleached paper)
  3. Bake 30-40 minutes on 350 degrees convection depending on the thickness of your fish
  4. Unwrap carefully as the heat may burn your fingers, see our picture above

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Crock Pot Spiced Whole Chicken

11/06/2010 2 Comments

Oh wow, check out what Henry whipped up for us this morning before he left for work!  We paired this with our Rosemary Roasted Sunchokes.  He quickly whipped up the rubbing ingredients and had this incredible dish finished in 10 minutes.  No utensils required folks the meat and bones will literally melt in your hands.

This could feed 3 hungry Svendblads with the side dish, or two that haven’t eaten all day and are ready to ravage Mary’s fabulous chicken.

Ingredients

  • 1 large free range whole chicken
  • 1 very large yellow onion or 2 large onions, sliced very thin (we used a mandolin)
  • 5 cloves of garlic, diced
  • 1 tbsp fat (coconut oil, pastured butter, ghee, lard, etc)
  • 2 cardamom pods, crushed
  • 1 tsp turmeric
  • 1/2 tsp Himalayan salt
  • 1 tsp crushed pepper
  • 1 tbsp chili powder
  • 1 tbsp paprika
  • 1 tbps fresh thyme

Preparation instructions:

a slow cooker Oval Crock Pot

Image via Wikipedia

  1. Add onion and garlic to bottom of crock pot
  2. In a separate bowl, mixed melted fat & spices into a thick paste
  3. Rub both sides of chicken with spice mixture until completely covered
  4. Add chicken to crock pot and cook for at least 6-8 hours on high setting

Note: you won’t need to add any additional water or vinegar to the crock pot

Enjoy with our fabulous Rosemary Roasted Sunchokes!

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Paleo Fig & Barberry Lemon Bites

11/03/2010 6 Comments

 

Brown Turkey fig split in half.

 

Watch out Paleo carbophobes, these treats are not for you.  For those of you that need or want to replenish your exercise depleted glycogen stores with real food and without added sugar, you’ll love these nutrient dense and delicious Paleo treats.  In addition to being great peri-workout options these treats are just the right amount of sweetness and fat for a post meal dessert or quick palette cleanser.  Great for upcoming Holiday parties, or as a gift in a beautiful little box for friends or loved ones.

Take a look at these simple ingredients:

  • 10 large dried figs, chopped (make sure that they are not too dry, chose the Turkish or emperor figs)
  • 1/4 cup organic plump raisins
  • 1/4 cup Barberries, our new favorite from Iran
  • 1 cup almond meal
  • 1/4 cup coconut oil
  • 1/2 lemon, juice, and a little bit of grated peel
  • 1 tbsp raw local honey (always good to use local to fight those allergies)
  • 1/4 cup Coconut flakes

In your food processor, add chopped figs, raisins, barberries, and chop away until you get a nice paste. Transfer paste into a large mixing bowl and add almond meal, coconut oil, lemon juice and honey. Mix together very well with a spatula until you have a nice thick evenly distributed paste.

Scoop out one teaspoon at a time and roll even little balls between your palms and then roll them in the coconut flakes. Set them to cool in your fridge for about 30 minutes and serve.  I can’t wait to make these for my mom when she comes to visit.  Enjoy!

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