Tomatillo Saffron Shrimp

02/26/2011 4 Comments

YUMM!!!

This dish is Mexican inspired, so clean, so fresh tasting a perfect meal after a long hard day with plenty of protein and fabulous saucy veggies.

My husband’s running the Ragnar race this weekend, thus I am alone with my visiting mom and dad…they Loooove Shrimp, so here we go. :-) Feeds 3.

What you’ll need:

  • 2 lbs of 31 count shrimp
  • 6 tomatillos, finely chopped
  • 2 red jalapenos, sliced
  • 3/4 tbsp coconut oil
  • pinch of sea salt and fresh ground black pepper to taste
  • 4 shallots, finely sliced
  • 4 zucchini
  • 1 tsp of Mexican saffron
  • 1 tbsp of rice vinegar

Grab a wok, heat oil, shallots and peppers and cook until glossy; With a mandolin, slice in zucchini on the thickest slicer; Cook on medium – high add rice vinegar,tomatillos, salt, pepper and saffron, stir and make sure to stir often to ensure even cooking of all veggies. Once all are beautifully glossy and almost ready, add your shrimp. If you are using pre-cooked, steam for another 5 minutes to make sure that they are warm all the way through, if you are peeling them, add another 2 minutes or until all grey is gone and they are a beautiful white/pink.

Serve and enjoy – my parents and I did!

Go Henry and your One Multisport Team!!!!

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Cooking with Apples: Apple Butternut Hash

02/23/2011 Leave a comment

Ingredients for 2-3 servings

  • 1 Butternut Squash, cut into 1/4 inch cubes
  • 1 or 2 Organic Fiji or Pink Lady Apples, cut into 1/4 inch cubes
  • 4 Green Onions, chopped
  • 1 1/2 Tbsp Virgin Coconut Oil
  • 1/2 tsp Saffron
  • 1 tsp Organic Vanilla Extract
  • 1 tsp Fresh Thyme
  • Salt and Pepper to taste

Instructions

  1. Heat Coconut Oil in large cast iron pan
  2. Add white to light green portions of green onion to oil and cook for 3-5 on medium high, stir to avoid burning
  3. Add  Butternut Squash and spices and continue to cook on medium, medium-high heat stirring often to avoid burning.  Cook for about 15 minutes.  Squash should be a little firm, but easy to stick your fork into.
  4. Add apples and remaining green onion pieces and combine well with squash, lower heat and cook for another 5 minutes
  5. Serve and enjoy.  We usually pair this with Pork Chops or White Fish.

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Cooking with Apples Series: Apple Ginger Scallops

02/21/2011 1 Comment

Henry was invited to a business dinner, so I had to come up with a new tasty dish for my parents and I. My mom saw our Bacon Wrapped Scallops on our site and had to have scallops. This is a new dish for her, and I must say, it is incredible and one of my best creations so far for my taste. It’s a must make and try. :-)

Ingredients:

  • 2 lbs of wild Scallops
  • 2 – 3 tbsp organic pastured butter
  • 4 large cloves of garlic, pressed
  • 1 square inch of fresh ginger, grated
  • 1 Gala or Fiji apple, peeled, cored and finely chopped
  • 1 large jalapeno pepper, finely chopped seeds in
  • 2 pinches of Himalayan sea salt
  • Ample amount of fresh black pepper

Use a cast iron pan, heat butter garlic and ginger on medium – high, until butter gets a little frothy. Then add diced jalapeno and apple, salt and pepper and stir well – cook for a couple of minutes until apple has blended well with other ingredients. Push ingredients to one side of the pan and tilt it so that butter gathers in half the pan and quickly place scallops in. Cover them with apple mixture and place the rest of the scallops in the remaining pan and redistribute the sauce mixture. Flip after cooking them for about 3 – 4 minutes and cook the same on the other side until scallops are no longer glossy or soft. Make sure not to over cook them but ensure that they are not wet or gray looking. Perfectly cooked scallops should be a beautiful white throughout.

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Lamb Loin Chops with Creamed Mushrooms

02/16/2011 5 Comments

 

Ingredients for 2 large servings:

2 lbs of Lamb Chops

Lamb Rub:

  • 1/2 tsp of Sea Salt
  • 1 tsp fresh Ground Pepper
  • 1 1/2 tsp fresh Thyme

 

Mushroom Sauce with Sour Cream


  • 1/2 tbsp of fresh Thyme
  • 1 Tbsp of preferred fat (pastured butter, coconut oil, etc)
  • Sea Salt and Pepper to taste
  • 1/2 lb Crimini mushrooms, sliced
  • 1 Large Onion, finely chopped
  • 3/4 cup of fresh sour cream (we made ours own from our local dairy farm’s cream) – substitute Coconut Milk for 100% strict Paleo

Instructions:

  1. Use rub to cover Lamb Chops liberally and then set them aside while you prepare and cook the sauce
  2. Add preferred fat to large cast iron pan and set to medium-high heat until hot
  3. Add Onions and cook until they start to brown, stirring often to avoid burning
  4. Add Mushrooms and spices and continue to cook on medium-high, continue stirring occasionally
  5. Add Sour Cream, cook for a few additional minutes stirring well, reduce heat to medium-low do not allow this to boil.
  6. Oil grates of a large cast iron skillet, heat skillet on high and place rubbed chops into skillet, cook on medium-high for 12 minutes for medium.
  7. Top chops with mushroom cream sauce.
  8. Serve and enjoy!

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Roasted Pork Shoulder

02/12/2011 10 Comments

Another one of my mom’s treasures…and old time favorite from my childhood. Please try this simple dish – it will surely satisfy and be easy on your wallet. Fantastic – we’ll post her red cabbage very soon.

Ingredients

  • 5 – 6 lb pork shoulder bone in
  • sea salt lightly rubbing shoulder completley
  • 4 large cloves garlic, finely chopped
  • 1 medium to large onion, sliced
  • 1 tsp caraway seeds, rub shoulder
  • 1 1/2 cups water

Preparation

Preheat to 350 Convection. In a roast pan, place shoulder with above spices and add water, cover with aluminum foil. Cooking time is about 2 1/2 to 3 hours. Let cook covered with foil for 1 1/2 hours then uncover and spoon/baste water/juice every 15 – 20 minutes, and turn a couple of times until it’s golden brown and serve as you see fit.

We cut it into three chunks so to allow for maximum browning and seasoning.

Serve it with some awesome blue cabbage and enjoy.

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Fruit Yogurt Pudding

02/09/2011 1 Comment

This is one of my favorites from growing up. My mom always treated me to this light and delightful fruity dessert during the summer time. Thanks Mom!

You can make this dessert with just about any fruit that you fancy, and you can adjust the honey to your liking. Most of you know, that we don’t really like sweet desserts, so this one falls right in line with only 2 tablespoons of local raw honey. It’s meant to be refreshing and enjoyed on your heavier carbohydrate days, either for a quick on the go breakfast or dessert. We like to have this dish in accordance to seasonal fruit, but in this case, we had a very small pineapple at home that needed to be chopped up.

Thanks for letting me share this amazingly simple and delicious dessert with you from my childhood; I hope that you love it as much as I do.

Ingredient Line-up:

  • 1 small pineapple, peeled, and chopped into 1/4 inch chunks
  • 1 large Fage Full Fat 35oz yogurt
  • 1/2 tsp vanilla extract
  • 2 tbsp raw local honey
  • 8 gelatin sheets
  • 1 lemon’s zest

Fill a small bowl with cold water and place gelatin sheets in it – let sit for 5 – 10 minutes until sheets are soft and pretty much translucent.

In the meantime, empty greek yogurt into a large mixing bowl, add all ingredients and fold really well until all ingredients are perfectly blended.

Take a small pan and place soft gelatin sheets into it, and melt just until they become liquid, ensure that it does not get hot – ONLY allow them to dissolve. Now stir the melted sheets a tiny bit at a time into the yogurt mixture, stirring continuously until it’s all folded in. Cover with plastic wrap and refrigerate for a couple of hours before serving. Serve with a leaf of mint, a little skewer of blueberries or anything else that you think would be fun or tasty to go with your variation.

We chilled ours in a large glass bowl and then distributed the desired amounts into a fun small martini glass, dusted with a tiny bit of coconut crystals. :-)

Just enjoy it.

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Cubed Pork Shoulder in Sauerkraut

02/02/2011 11 Comments

This is a traditional dish from the “old country” – Austria.  Since my mom is here she’s been busy cooking various delicious oldies such as this recipe from my grandma.  Sauerkraut, as with other fermented foods, has numerous health benefits and combining this with pork makes for an easy and savory dish.  This is also a great meal to cook ahead, it is even tastier the next day.

This recipe feeds 4 hungry people and with a side dish such as roasted sweet potatoes even more. We’re serving this dish tonight with some beautiful bacon cauliflower rice.

Ingredients

  • 3 lbs of pork shoulder, cut into big chunks
  • 2 lbs of crispy Sauerkraut, we used one that is organic with only water, cabbage and salt and washed it really well – drain well too;
  • 2 tbsp coconut oil
  • 1 large yellow onion, coarsely chopped
  • 1/2 tsp Caraway seeds
  • A pinch of sea salt to taste, as well as some fresh ground black pepper
  • 1 – 2 dried red Thai chilis
  • 2 cloves of fresh garlic, finely chopped
  • 1 tbsp of Paprika powder
  • 3 – 4 whole pepper corns
  • 1 bay leaf
  • 1 cup of water
  • 1 tsp of Chef’s Shake

Preparation

In a very large soup pot, roast onions and garlic with coconut oil until golden brown, add Paprika, stir well and add meat. Stir in meat and add Sauerkraut, and all other ingredients and bring to a boil, then reduce heat, cover and simmer for about 2 hours. After about 2 hours, turn back up to medium high until almost all the moisture has evaporated, and serve.

We hope that you enjoy this as much as we do.

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