Cucumber Relish

Henry, my wonderful husband, surprised me with this dish of love when I got home from a really long day of work recently. This dish is so incredibly refreshing, light and satisfying that it erased all the clutter of my day, and I hope that it does the same for you. It is a make you feel good and happy dish, that pairs so well with just about anything. Please give this a try; you will not be disappointed.

cucumber relish

Ingredients:

  • 2 large cucumbers, peeled
  • 3 Tbsp olive oil
  • 1/4 tsp sea salt
  • 1/4 bunch cilantro, finely chopped
  • 1/4 cup vinegar (rice/coconut)
  • 3 garlic cloves, finely chopped
  • 2 Serrano or Thai chilli peppers, finely chopped
  • 2 limes, juice only
In a salad bowl, mix peeled cucumbers, finely diced ingredients, lime juice and all other ingredients. Cover and chill in your refrigerator for an hour for best results. Serve and enjoy. Thank you honey!

 

Cranberry Sauce

I have tasted many cranberry sauces and most of them are delicious, but usually too sweet for our taste. Try ours, you’ll be sure to like the well balanced tastes and it partners well with a variety of proteins aside from Turkey. Our recipe will yield 4 jars of sauce. We always make extra as it’s great to have around. The antioxidants and health benefits of cranberries are fabulous, and the palm sugar’s low glycemic index rating make this a superfood in our book.

For reading more about the health benefits of cranberries, visit The Cranberry Institute.

Ingredients:

  • 4 – 8 ounce bags of fresh organic cranberries
  • 1 ruby-red grapefruit (juice only)
  • 1/2 cup coarsely chopped Turkish apricots (without sulfites)
  • heaping teaspoon of whole cloves
  • teaspoon of ground cinnamon, you can add a bit more if you like…your taste buds
  • 1 tbsp vanilla extract
  • 1/4 cup palm sugar (I used a little less, try to taste)
  • water

It is easy to make your own, you can play with variations, such as apples, or pear, cherries, blueberries whatever you want. That’s what makes cooking fun.

But for our recipe take out a large pan and cover cranberries with just enough water, so that they are covered, add cloves and bring to a boil. Soon you will hear them begin to pop, you want this, but cover your pan with a mesh cover or you’ll have sticky spots to clean up. Once they have nearly all popped, add all other ingredients stir, turn off and cover. Let the it sit for 10 minutes or so and then bring to another boil, reduce heat and let simmer for about 20 minutes, stirring sometimes. Turn it back off and cover it – let stand for an hour or so. We like the cranberries, so I usually don’t puree it, but you could. I use a potato masher to make it a bit more smooth, but overall I leave them.

Enjoy with your Thanksgiving meal or with one of our lamb or pork dishes, duck works too!

Happy Thanksgiving to you and your friends and family!

Nutty Kitchen

Fresh Vietnamese Spring Rolls

It’s about time that we share our fresh spring rolls with you. Our favorite version is this one, clean, fresh and delicious, perfectly suitable for lunch or an appetizer.

The beauty about making your own spring rolls is that you can pretty much chose any ingredients that you like and enjoy, as long as they are fresh. Celebrate fresh ingredients whenever you can!

Here are our ingredients for our fresh rolls:

  • get a package of rice paper for spring rolls (you will have a lot left over for next time)
  • baby arugula
  • basil (remove all large stems)
  • mint (leaves only)
  • organic pea sprouts
  • 1/2 large English cucumber, Julienne
  • 1 Manila mango, Julienne
  •  1 – 2 inches of fresh minced ginger
  • 1 pound of cooked shrimp, remove tail and slice shrimp in half (as if you were to butterfly them, but cut through all the way)

Grab a pie pan and fill 1/2 way with warm water, soak one rice paper sheet at a time for about 10 seconds, remove very carefully with both hands and place onto your working surface. Place 2 – 3 basil leaves in the middle first, then place some arugula, a couple of mint leaves, some pea sprouts, few slices of mango and cucumber, sprinkle a little ginger and place 4 – 5 shrimp halves down the middle. Very carefully fold ends in first and then roll (if you are right handed, right to left rolling it tightly and slowly.  The first couple might be sort of a disaster, but those can be a snack while making the food. :-) Don’t worry, they will get tighter and perfect as you do them.

Place them whole on a sheet or plate and cover them with a wet paper towel. I have a water spray bottle near by to spray the towels to keep them moist. Once you are ready to serve them, you should cut them in half diagonally.

Henry made this amazing dipping sauce:  ..mix really well the following…

Ingredients:

  • 1/4 cup almond butter
  • 2 tbsp water
  • 3 tbsp coconut aminos
  • 1 tbsp fish sauce
  • 4 Thai chilis, finely chopped
  • 1 garlic clove, very finely chopped
  • some fresh cracked pepper

Harvest Pomegranate Chutney

Thank you all for being patient – we have been burning the candle at both ends; thus the tardy post. I began my Yoga Teacher Training and you can follow my journal here.

We made this chutney a few weeks ago in anticipation of fall, and have made it a few times since. It really is very easy to make and quite tasty.

Some major qualities of this tasty fruit are:

  • Antioxidant power house
  • Helps to prevent Osteoarthritis
  • Helps to promote heart health
  • It’s known to lower blood pressure
  • It has cancer fighting agents
  • It’s great for your gum and teeth health
  • It is also a good source of Dietary Fiber and Folate, and a very good source of Vitamin C and Vitamin K

Here are the lovely fresh ingredients:

  • 2 Large Pomegranates, seeds only
  • 1 bunch of fresh green onions, chopped
  • sea salt and fresh cracked pepper to taste
  • 1 tsp coriander seeds, crushed
  • 3 Thai chiles chopped
  • 1/2 inch fresh turmeric, peeled and minced, (
  • 1 inch minced fresh ginger
  • 1 large lime, juice only
  • 1 tbsp coconut vinegar

Fold all ingredients together and chill for about an hour or two in the refrigerator. We love pairing this with pork, especially pork chops. It’s refreshing and light; this also works well with fatty white fish and lamb.

What is your favorite protein combo?  We are going to try this with our turkey this Thanksgiving.

Egg-Dijon Salad Dressing

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

  1. 2 hard boiled eggs, very finely chopped
  2. 1/2 cup of extra virgin olive oil
  3. 2 tbsp organic dijon mustard
  4. fresh cracked pepper to taste
  5. sea salt to taste
  6. 2 tbsp rice vinegar
  7. sprinkle of cumin
  8. 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

Recipe Index

Hello Nutty Kitchen fans and friends!

We’ve been sharing and serving up tasty dishes for well over a year now, and have been meaning to make things a lot easier for you to find. Many of you have provided us with amazing comments and suggestions we thank you for that. Please keep your comments and suggestions coming, we are always looking for feedback, experiences, and new twists to foods.

We’ve indexed a couple hundred recipes for you in 13 categories. Please let us know what you think of our index. If you come across a recipe that is not indexed correctly, please let us know right away.  In the meantime, please check it out and let us know how we can continue to improve our site for you.

We invite you to enjoy our indexed recipes at RECIPES.

Our very best, always! Jo and Henry

Here’s to exploring delicious and fun dishes.

Fresh Mint and Greek Yogurt Sauce

We were considering posting this sauce as part of our lamb chops this weekend, but then we made some amazing salmon on the grill. Henry has mastered how to cook salmon so that it is perfectly crispy on the outside and moist and perfectly cooked on the inside. This sauce, amazingly, is almost more delicious with the salmon than the lamb…You Decide :-) please let us know.

Ingredients:

  • 1 bunch of fresh mint
  • 2 limes (juice only)
  • 5 garlic cloves
  • Sea salt and fresh cracked black pepper to taste
  • 1 cup of greek full fat yogurt (we used Fage)
How to make this super tasty sauce:
So so simple, mix it all together in a bullet or a blender and chill.  It is amazing fresh, but is even better the next day.
We’d love to hear what you think of Henry’s latest creation.  Jo and Henry

Baked Taro Chips

Behold the Baked Taro Chips!

We make these anytime we want some sturdy dipping chips.  These are awesome to make ahead of time for guacamole, salsa or a great yogurt dip.  They are hardy and very tasty, easy to make and a must try.

Taro root is a great alternative to potato chips but must be cooked properly to avoid toxicity!

B

Ingredients

  • 1 Large Taro Root
  • 2 Tbsp Coconut Oil
  • Salt and Pepper to taste

How to make these amazingly tasty and easy treats:

  1. Preheat oven to 400 degrees (we heat ours to 400 convection)
  2. Remove outer peel from Taro Root, we used a vegetable peeler
  3. Use a mandolin to cut into thin uniform slices
  4. Warm Coconut Oil in Microwave or with warm water and brush chips with Coconut Oil
  5. Sprinkle with Salt and Pepper
  6. Place sliced taro on oven racks or sheets and rotate the baking sheets in position to make sure that all chips cook evenly.
  7. Bake for 20 minutes per side, check often to make sure you don’t burn them!

Thanks Amy for the awesome Lucky Bamboo; it’s very happy in the Nutty Kitchen. :-)

Rosemary-Lemon Yogurt Sauce

Ahhh, it getting so nice and warm here in Arizona, and we’ve fired up our BBQ already. We just picked up a whole lamb, but processed and packaged into perfect pieces by Kenny and Brenna Aschbacher of the Fish Hugger. Fabulous lamb guys!  Try this delicious sauce with grilled lamb chops and on top of a bed of our kale salad.

What’s in the sauce you ask? :-)

  • 1 cup of full fat Greek yogurt
  • 1/2 of a large and super juicy lemon
  • a pinch of sea salt
  • a bit of fresh ground black pepper
  • 2 cloves of garlic
  • 1 small fresh Thai chili
  • 3 fresh stems of your favorite Rosemary, leaves only

We love our Magic Bullet for quick chopping…so combine all ingredients, except for the lemon juice, and add into the bullet, and chop in the smallest container until everything is totally ultra finely chopped. Now stir into the yogurt along with lemon juice and mix very well. Adjust pepper and salt to taste and chill for an hour before serving.

Yumm…it’s awesome, but we still love our Chimichurri!

Raw Kale Salad

We love Kale cooked or raw. Kale is incredibly nutritious and healthy.

Here is what you will need for our ultra fresh and refreshing Raw Kale Salad:

This recipe will make enough for many salads, we like ours with very light dressing, so it even lasts longer.

  • 1 – 2 bunches of fresh Kale, thoroughly washed and dried, stems cut off
  • 2 – 3 golden (chilled beets) optional
  • 1 cup of “fine” extra virgin olive oil, use some really good stuff if your purse permits
  • 1 1/2 lemon juice, get a nice big and juicy one
  • 2 – 3 dried chili peppers, whole
  • 3 large cloves of fresh garlic, super finely minced
  • some sea salt and black pepper to taste

Mix all the salad dressing ingredients together in a bowl and fill into an emulsifier and salad dressing mixer and mix well to pour over Kale.

Chop Kale into 1/8 to 1/4 strips and cut one more time in half. Place into your favorite salad bowl and gently pour salad dressing over the dark green yummy leaves.

We served ours with some boiled and peeled organic golden beets.  We love our beets, make sure to buy organic!

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