Papaya Chutney

Papaya Chutney — served with Meat Shop AZ thick-cut Pork Chop and Cauliflower Rice

Ingredients for 4 servings or just enough for the two of us

  • 2 Cups finely diced Mamao Papaya
  • 1/4 Cup Raw Coconut Vinegar
  • Juice from one large Lemon
  • 1 Tbsp preferred fat (Coconut Oil, Ghee, Lard, Tallow)
  • 1/2 a bunch fresh Cilantro, finely chopped
  • 1/4 tsp Cayenne Pepper (less if you don’t want it spicy)
  • 1/8 tsp Cinnamon
  • 2 tsp grated fresh Ginger Root
  • 1-2 tsp Honey or Coconut Crystals (optional)

Instructions

  1. Bring all ingredients to a boil using a medium skillet.
  2. Reduce heat, cover and simmer 40 minutes, stirring occasionally.
  3. Serve warm or cold.

Duck Duck Soup

Remember the $18 Duck? This little duck fed us until we were stuffed for three full meals. So as promised, we are finally sharing how to make this easy soup from your left over Whole Duck recipe, i.e., the carcass and innards.

~You can also do this recipe with left over chicken, or turkey, or any other of your favorite offal or feathered friends. ~

Once you are finished eating all the tender morsels, set innards and picked over carcass aside and place into soup pot right after you’re done having you amazing whole duck meal.

Here are the ingredients and preparation for this great hearty meal – waste nothing, love everything – say thanks :-)

  • Cover left overs with enough water so not to left any uncovered, add:
  • 3 – 4 organic carrots chopped into 1/2 inch carrot chunks
  • Add 1/2 to a whole bunch of organic celery hearts, also chopped into 1/2 inch pieces – this depends on your love for celery
  • 1 large yellow or white onion, peeled and halved
  • Peel and add 2 medium to large Jicama roots, peeled, halved and sliced
  • Sea salt to taste, add some fresh ground black pepper
  • Add a bit of Chef’s Shake
  • 1 tablespoon of Marjoram (remember to grind it between your palms to activate the herb)
  • 1/2 tsp to 1 tsp of caraway seed

Boil for 2 – 3 hours on medium – high, once you cover it reduce to medium, we always tilt the lid by a tiny bit so that it will not spit over the pot. We parked it over night after boiling and turned it back on for an hour on low – medium to simmer (covered)  before serving it as a breakfast dish over avocado. You could absolutely have this for lunch or dinner. If you run out of duck meat and need more protein, you can always add chicken or as I did one day some tuna. It’s all delicious, we just dislike wasting anything that is nutritious and fabulous. Enjoy this either strained as a clear soup or full monty they way we loved it.

Either way, live healthy and waste not. J & H

Thai Ground Pork in Coconut Milk

We’d like to provide you with an alternative to ground beef or turkey for a change  - PORK. We love wonderful lean local pork as you know in just about any form.  Please give our Thai inspired dish a try, it’s fast and very easy and super healthy. We served it here with some yellow Cauliflower rice. Heat up the rice in a cast iron pan add about 1 tsp or so of butter, ghee or coconut oil, lightly salt and allow to warm – serve with your new recipe below. It’s really light and very satisfying, even for breakfast.
Here are your ingredients:
  • 1 cup of Aroy-d 100% coconut milk (no stabilizers or preservatives)
  • 4-6 fresh Thai Chilies, chopped and seeds in
  • 1 tablespoon peeled and minced fresh ginger
  • 1 tablespoon minced garlic
  • 1 pound ground pork (try to look for local)
  • 1 tablespoon fish sauce
  • Salt and black pepper to taste
  • 1/2 bunch chopped fresh cilantro leaves
Easy Directions:
Put the coconut milk, chilies, ginger, 3/4 of the cilantro, and garlic in a medium saucepan. Bring the mixture to a boil.
Stir in the pork and adjust the heat so the mixture continues to simmer steadily. Cook, stirring, until pork is cooked through, about 3 minutes more. Now stir in the fish sauce and salt and pepper if necessary. Remove from heat and transfer to a serving bowl; garnish with leftover cilantro and serve.
It doesn’t get any easier that this! Whip some up for you and your family tonight. Enjoy ~ Henry & Jo

Indian Spiced Roast Duck

We love cooking whole chickens, hens, and of course ducks! :-) So what better way than to start the New Year than with a juicy, crispy, spicy whole duck.  You also know that we like spices – this recipe calls for a savory Indian spice rub.

Before we share how we prepared it, we’d like to point out that this $18 duck, will feed 2 hungry Svendblads, and will give you the opportunity to make a whole big pot of duck soup after you’re done munching on the tenders. Watch for our duck soup recipe shortly. It should feed 4 hungry adults. Yumm!

If you like this dish, also check out our Tamarind Duck Breast. Super delicious!

So here is the amazing line up of spices and ingredients for our roasted duck:

  • 1 whole duck (Mary’s organic)
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground coriander
  • 1/4 tsp turmeric
  • 1 tsp garam masala
  • 1 1/2 tbsp Ghee
  • 1/4 tsp of sea salt
  • fresh black pepper to taste

Pr-eheat “convection” oven to 375 degrees. Depending on your oven you could potentially turn it to 385 degrees, just as long as your meat thermometer reads 170 when done  - you’re good to go. Ours cooked for about 55 mins on 375.

Boil 2 cups or so of water.

Now let’s prep your duck. Make sure to thoroughly wash your duck and pat it dry. Set neck and innards aside. Get your roasting pan ready place your duck inside and slowly pour the boiling hot water over the duck, turn and pour the rest over the other side of the duck. The skin will contract, which will ensure that the skin gets nice and crispy. Pour all water out and pat duck completely dry.

Melt Ghee and stir in all spices and brush onto entire duck and begin to roast breast up.

Do not discard carcass, neck or innards – save for soup. We’ll post soup recipe shortly.

We hope that you like this as much as we did; we served our with some asparagus, but you can choose any of our side dishes or your own favorites.

Best and Worst of Nutty Kitchen 2010

As we prepare to ring in the New Year we thought it would only be appropriate to take a look back and share some of the best and worst posts from the past year.  So here are the top ten and bottom five posts based simply on number of views.  We think the bottom five are excellent recipes on their own, but it’s interesting to see that several are shrimp recipes. This is definitely a meat eating crowd! :-)

Nutty Kitchen Top 10 of 2010

Thai Almond Pork: Awesome for lunch or dinner Read more of this post

Bacon Cauliflower

Cauliflower is one of our favorite veggies to eat, not just for its’ delicious taste, but also for its’ amazing nutrition. We love it ground up as a rice substitute, steamed, grilled, sautéed or Austrian style which we’ll share in the near future.

Today we thought we’d give you an interesting alternative to the steamed method.

Buy one large head of cauliflower, wash it and shake it dry. Cut it into quarters and let it sit for about 10 minutes, this activates all the nutrients. Break the head into florets, just like in our photo and set aside.

What you’ll need:

  • 1 large head of cauliflower
  • 4 – 6 strips of your favorite nitrate free bacon, chopped, ours was so lean that I had to add 1 tbsp of Ghee
  • 1/2 bushel cilantro about 1/2 cup loose
  • 4 large cloves of your favorite garlic, finely chopped, we used a pink one from our local farmer
  • 1 tbsp Ghee (optional)
  • sea salt (optional)
  • some fresh ground black pepper

We used a non-stick pan this time, heated bacon added garlic when the bacon was half way done – careful not to burn the garlic or it will lose its’ lovely taste. Now add the florets and toss on medium – high heat for about 5 minutes, until the florets get a little golden brown. Add 1/4 cup water, pepper and cilantro and cover on medium for another 5 minutes or so. How easy is this? :-) 10 minutes and you have an amazing side dish that rocks if you pair it with a tasty local pork chop, or chicken or even fish…anything really. Enjoy!

Mom’s Poppy Seed Apple Cake

Merry Christmas – Feliz Navidad – Frohe Weihnachten – Happy Holidays!

This has been a very busy December for us here at Nutty Kitchen, as I am sure yours has been too. This year just seemed to fly by.

Today I wanted to share an old recipe from my mom’s famous kitchen with you. It’s truly an amazing treat that’s very moist and decadent. I made this for my birthday this past Sunday, and it happens to be one of Henry’s favorite sweets. It is quite easy to make and turns out amazing every time. 

So here’s how you go about it.

You will need the following ingredients:

  • 700 grams tart apples (I use small pink lady apples that come in a bag)
  • 1/4 to 1/2 cup raw local honey (we prefer ours with a 1/4 cup)
  • 5 eggs
  • 150 grams ground poppy seeds
  • 1/2 tsp baking powder
  • 1/2 cup organic plump raisins
  • 50 grams blanched almond flour
  • a little lemon zest

Pre-heat your oven to convection 350 F. Lightly grease a non-stick round cake pan with some coconut oil and set aside. In a small mixing bowl beat egg whites until totally stiff and set aside. In medium to large size mixing bowl beat egg yolks until a little frothy, add honey, almond flour, poppy seeds, raisins, lemon zest and baking powder. Mix very well until it is all blended. Peel apples and shred them leaving all juices to add to the mixture, Mix well until it’s blended, and then gently fold in the stiff egg whites. Be sure that the mixture does not show any big white lumps of egg whites, it has to be perfectly “folded” in with a spatula – not the hand mixer. Pour the cake batter into the cake pan and bake for 40 – 45 minutes. Check with a metal kabob stick to see if it’s done.

out of the pan without topping

Check out the Gluten Free Banana Square recipe for the chocolate cover. We love this one – enjoy every bite!

A very Merry Christmas to you all! We hope that this makes it to your Holiday Table this year. :-)

Spicy Pork Ribs

Oh, my our friend Zach and us devoured these amazingly tasty ribs, pork and beef alike, from none other than the Meat Shop.

One word:  Unbelievable!

Ingredients

How to make

  1. Mix oils, ginger, Sriracha, and aminos vigorously until they form a smooth consistency.  Rub sauce generously on ribs.
  2. Heat cast iron pan on high heat and cook each side of ribs for 2-3 minutes.
  3. Pre-heat oven to 450 degrees, place ribs in large casserole and cover with foil, cook for 40 minutes.
  4. We served these with a simple spinach salad and Sesame Ginger Bok Choy

Pork Loin Filets in Free the Animal Reduction

One of my husband’s presents to me…as we are working up to my birthday. I am spoiled and loving it. :-)

Sauce Ingredients for 2 servings- inspired by Richard Nikoley @ Free The Animal and his recent post – Leangains: The Dietary Approach

  • 1 Cup of Red Wine
  • 2 Cups of Organic Beef Stock – we used some leftover home-made stock
  • 2 Tbsp of fat of choice (Pastured Butter, Palm Oil, Coconut Oil, Tallow, etc) – we skipped this since our homemade stock had a decent amount of fat already
  • 1 Tbsp Zocalo Sweet Potato Flour (optional for extra thickness)
  • Salt and Black Pepper to taste

Sauce instructions:

  1. Slowly reduce red wine until it begins to thicken into syrup like consistency
  2. Add beef stock
  3. Reduce the whole thing to about 2/3 cup
  4. Add fat and bring to a boil, then let it cool
  5. Add 1 tbsp sweet potato flour to thicken sauce
  6. Whisk vigorously, watch it thicken and serve.

How to bring the entire dish you see above together:

  1. Cut 1 1/2 pound pork loin (we get ours here) into 3/4 inch filets or to desired thickness – marinate in some sesame oil, pepper, and salt for a few hours
  2. On high heat, add pork filets to cast iron grill pan
  3. Cook for 70-90 seconds per quarter for medium but still pink centers (don’t over cook your pork!)
  4. We served this with Mashed Butternut Squash and Sesame Ginger Bok Choy

Vanilla Custard

Mark Sisson posted a wonderful Frozen Primal Vanilla Custard dessert last year, and we thought it looked so incredible that we decided to serve a non-frozen slightly modified version for our secondary Thanksgiving dessert. …and yes everyone loved it. It looks complicated, but it is very easy to make as are most custards. Enjoy for the Holidays.

Fabulous ingredient line-up:

  • 5 eggs (farm fresh & local if you can get them)
  • 2 tsp vanilla, organic
  • 2 cups milk, we use raw from our local dairy
  • 12 tsp or 1/4 local raw unfiltered honey (we used less, as we don’t like things sweet)
  • A sprinkle of cinnamon & fresh ground nutmeg
  • 1/2 lemon zest, a sprinkle of lemon juice

Pe-heat oven to 325 F, and get 6 oven safe custard dishes ready.

Slightly heat milk and stir in the honey until well dissolved; Beat eggs, vanilla and spices until frothy and perfectly blended – then add milk and honey. Stir well. On a deep baking sheet place your custard dishes and fill baking sheet with warm water – should be half way up the custard dish and at custard line. Then fill custard dishes and bake for 40 minutes until you see the custard get a beautiful golden brown. Be very careful not to burn them, remember the waterline needs to be where the custard is, and you’ll be ok.

This is a great recipe, thanks Mark for posting it as a tasty summer treat in 2009. Jo n Henry

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