2011 September « Nutty Kitchen

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

Combine 1/2 tsp salt, juice from limes, and fish in a large bowl. Allow to marinate for at least 30 minutes.
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.
Next add tomatoes, tomato sauce, thyme, water, additional salt and pepper (as needed), and simmer for 15 minutes, allowing sauce to thicken.
Finally, add marinated fish, reduce heat to low, cover and cook for an additional 10 minutes.
Serve with Cauliflower Rice.

Thank you my love, for a night off and an amazing meal!

Filed under Entree, Paleo, Perfect Health Diet, Primal, Recipe Tagged with antioxidants, Cook, Cooking, dairy-free, gluten-free, HDL cholesterol, health, natural oils, Nutrition, Recipe, seafood, Tomato, Tomato sauce

Pho Nutty Kitchen Style

09/12/2011 5 Comments

Thank you Paul and Shou-Ching for this amazing dish and inspiration from your awesome Perfect Health Diet site.

Wonderful ingredients that you’ll need to make this dish:

2 quarts of stock, we used some our duck stock
5 cloves of garlic, sliced
2 inches of fresh sliced ginger
3 cups of whole shiitake mushrooms, we took the stems off
3 sticks of cinnamon, keep whole
10 whole cloves, keep whole
1 – 2 tsps of whole pepper corn
1/4 cup of fish sauce
1 package of rice noodles
1 lb lamb ribs
2 tbsp coconut Oil

Garnish Ingredients

1 lb of thinly sliced grass-fed stew meat or your favorite cut
1 bunch off cilantro, chopped
4 limes, cut into 8ths
a bunch of sliced Serrano peppers

Here is how to do pull it all together:

In a large soup pot, heat your favorite stock on medium heat.
Add garlic, ginger, cinnamon, cloves, pepper corn, fish sauce, mushrooms and cilantro and continue to cook on medium heat.
In a separate cast iron pan heat coconut oil on medium-high to high heat; add lamb ribs and cook until nicely browned and most of the fat is rendered. Once browned, add oil and ribs to soup pot and continue to cook on medium.
In another pot warm a few quarts of water on high heat. Once the water is boiling add rice noodles and cook for no more than 3 minutes. Remove from boiling water, put into a strainer, and run some cool water over them to keep them from overcooking.

So here is how to build your little bowl of paradise:

Get your favorite soup bowl, place some of the thinly sliced raw beef in the bottom, add hot soup on top and garnish with cilantro and serano peppers. Squeeze 2 – 3 wedges of limes into your soup and through the squeezed lime into your dish.

OMG, this Pho is just to die for with the browned lamb ribs added. Amazing and a must try.

Filed under Entree, Paleo, Perfect Health Diet, Primal, Recipe Tagged with beef, Cooking, dairy-free, Fish sauce, gluten-free, Phở, Recipe, Soup

Egg-Dijon Salad Dressing

09/06/2011 4 Comments

We love a good oil and vinegar dressing, but ever so often we crave a bit more; looks like we have hit one of those plateaus, you can certainly expect a few more recipes coming your way.

Today, we’d like to introduce a simple, but different and delicious dressing for your favorite salad. We served this dressing on top of some fabulous chilled organic butter lettuce.

Here is what you need to make this dressing

2 hard boiled eggs, very finely chopped
1/2 cup of extra virgin olive oil
2 tbsp organic dijon mustard
fresh cracked pepper to taste
sea salt to taste
2 tbsp rice vinegar
sprinkle of cumin
1 1/2 tbsp chopped cilantro (save 1/2 tbsp extra aside to sprinkle on top of salad)

Whisk egg and mustard together, then adding all other ingredients.

I like to prep this 15 minutes before serving as the flavors will begin to marry and really pop for you. This is not an overpowering flavor, but rather a velvety compliment. Feel free to enjoy with a filet of anchovie or two if you are so inclined, and of course depending on what you are pairing this with.

ENJOY! J & H