Entree « Nutty Kitchen

Taro and Bacon Hash

08/29/2011 9 Comments

If you are looking for an alternative to your traditional carbs, such as sweet potatoes or cassava root, etc. try these amazing taro roots in this super easy hash. It is amazing, please let us know what you think of these little gems. The flavor of these taro are so silky and smooth, you have to try these. Just writing about these make my mouth water…left overs are great with eggs or sardines, or anything that you love.

Ingredients

10 Small Taro Roots (peeled and diced)
3 Strips Thick Nitrate Free Bacon (diced)
1 Tbsp Virgin Coconut Oil
Fresh Ground Pepper to taste

Perfect Taro Root

Preparation

Heat cast iron pan on medium-high heat, add diced bacon and coconut oil, cook until bacon fat begins to render (3-5 minutes)
Add diced taro root and cook until taro begins to brown (10-12 minutes)
Remove from pan, serve, and enjoy!

Filed under Breakfast, Entree, Paleo, Perfect Health Diet, Primal, Recipe, Side Dish Tagged with bacon, Cassava, coconut oil, Cook, Cooking, dairy-free, Recipe, sweet potato, Taro, vegetables

Recipe Index

07/25/2011 1 Comment

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.

Filed under Breakfast, Condiment, Desserts, Entree, Food Wisdom, Health & Fitness, Hors D'Oeuvre, Paleo, Perfect Health Diet, Primal, Recipe, Salads, Side Dish Tagged with Cooking, gluten-free, HDL cholesterol, health, LDL cholesterol, natural oils, Nutrition, Recipe, World Cuisines

Bison Masala with Fresh Curry Leaves

06/20/2011 2 Comments

Fresh curry leaves are fabulous…they actually do not have anything to do with “Curry” they are little gorgeous green leaves that enhance your dishes.

The leaves are highly valued as seasoning in southern and west-coast Indian cooking, and Sri Lankan cooking, much like bay leaves, and especially in curries, usually fried along with the chopped onion in the first stage of the preparation. They are also used to make thoran, vada, rasam and kadhi. In their fresh form, they have a short shelf life, and they don’t keep well in the refrigerator. They are also available dried, though the aroma is largely inferior.

The leaves of these little lovelies, Murraya Koenigii, are also used as a herb in Ayurvedic medicine. Their properties include much value as an anti-diabetic, antioxidant, antimicrobial, anti-inflammatory, hepatoprotective, anti-hypercholesterolemic etc. Curry leave also contain iron. They are most excellent if you throw them into hot oil before you begin adding your other ingredients. The flavors are so subtle, they really do bring out other spices in a gorgeous way. A must try if you haven’t yet.

This is one of my top favorite sauces that Henry has made for me so far.

Blend the following ingredients very well in to a paste:

1 large yellow onion
1/2 cup coconut milk
1/2 cup tomatoes
3 garlic cloves
2 tsp turmeric
8 Thai chilies
1 tsp Garam masala
1/4 tsp cinnamon
1/2 bunch cilantro
Salt/pepper

Secondly, heat a tablespoon of coconut oil, once the oil is hot, add fresh curry leaves, peppers and 1/4 onion, diced.

Finally add bison/ground beef, add masala paste, garnish with cilantro and enjoy! We served our with some fresh boiled beets.

Filed under Entree, Paleo, Primal Tagged with antioxidants, coconut milk, coconut oil, Cooking, Coriander, Curry, Curry Tree, dairy-free, Garam masala, gluten-free, Indian cuisine, Nutrition, Recipe

Black Cod in Tomato Puree

05/19/2011 3 Comments

We are finally back from our Europe vacation, and oh man…have we gotten slammed upon returning to work. We will share photos from our trip, including wine, awesome dishes, and beautiful scenery. But for the next few days, we hope that you’ll find this new and super easy dish tasty and want to give Justin at Alaskan Pride a shout for some of their AMAZING fish.

Ingredients for this awesome dish:

1 lb of gorgeous black cod
1/2 cup of fresh tomato sauce (we made our own from fresh tomatoes and pureed them)
1/4 cup of Aroy-D coconut milk
1 tsp Sriracha sauce
1 pinch of sea salt (to taste, we use minimal)
1 pinch of fresh black cracked pepper
1/8 cup of fresh coarsely chopped cilantro

Heat oven on convection for 350 F.

With a fork, thoroughly blend together tomato puree, coconut milk, Sriracha, sea salt and pepper.

Place fish filet skin up into a small casserole boat, salt very lightly, sprinkle with fresh cilantro, and evenly pour sauce over fish, bake for 30 minutes. We served ours with some fresh asparagus – also baked.

We’d love your feedback – It’s good to be back home. Jo and Henry

Filed under Entree, Primal, Recipe Tagged with coconut milk, Cooking, dairy-free, Fish and Seafood, gluten-free, seafood, Tomato

Cuban Ground Beef – Picadillo de carne

04/25/2011 6 Comments

So this time we thought that we would share a different way to prepare ground meat…Cuban Style. This dish is not only extremely delicious, easy to make, but also very light. We served ours with some white cauliflower rice (without bacon), and some traditional Colombian Patacones, twice fried green plantains; watch for our recipe.

We’d love to hear your thoughts!

Ingredients for 4 servings

1 lb grass fed ground beef
1 lb ground pork sausage
2 Large Yellow Onions
6 Cloves of Garlic
2-4 Serrano Peppers (depending on how hot you’d like this)
2 Limes
2 Large Tomatoes or 1 cup Organic Strained Tomatoes
2 Tbsp Virgin Coconut Oil
Salt and Pepper to taste

Instructions

Combine ground sausage and beef with juice from 2 limes and salt. Make sure the mixture is well combined.
Finely chop Onion, Peppers, and Garlic and combine together with meat.
Cover meat, refrigerate, and allow the meat to marinate for at least 1 hour
Heat Coconut Oil in a large pot on medium-high heat, add ground meat, stir often to avoid meat from clumping together. Reduce heat if meat begins to clump and stir well to make sure . Cook for 5-8 minutes.
Add Tomato and allow to simmer, if meat becomes to dry you should add a 1/4 to a 1/2 cup of water.

Filed under Entree, Paleo, Perfect Health Diet, Primal, Recipe Tagged with Beef mince, coconut oil, Cooking, dairy-free, gluten-free, Ground meat, HDL cholesterol, Recipe

Rockfish Ceviche

04/18/2011 4 Comments

We went on this awesome hike early this morning, Tom’s Thumb, took another “new” way down, was not a good idea in hindsight; we took Gardener’s Wall down. Oh boy…LOL

We were hungry, but wanted something light and fabulous, because it is getting hot out, so Henry whipped up some amazing ceviche. Check it out below. We made some fantastic guacamole which we will share shortly, along with some regular/small taro chips, which we’ll share as well. Henry you are amazing. In the meantime don’t forget to check out our big taro root chips.

This makes about 4 servings

2 lbs Rockfish, we got ours from Justin at Alaskan Pride Seafoods – fantastic fish, all line caught, and they ship to you;
1 Large Green Pepper, finely chopped
1 Large Yellow Onion, finely chopped
1/2 a bunch of Cilantro, (thank you Nancy Cahill, for your amazing garden grown ) most of it finely chopped, garnish with a Tbsp chopped
4 Spicy Peppers (we used Serrano’s)
15 small limes
Salt and Crushed Black Pepper to taste
2 Tbsp Olive Oil

Here’s how:

Cut fish into equal 1/4 inch or so bite size pieces and place in large glass bowl
Squeeze fresh lime juice onto fish
Add Onions, Peppers, and Cilantro and mix well with fish and lime
Place bowl in refrigerator for at least 45 minutes
Serve on large plate and add Olive Oil, Cracked Pepper, and Salt to taste

Just Enjoy!

Filed under Entree, Paleo, Primal, Recipe, Salads, Side Dish Tagged with Bell pepper, Ceviche, Cilantro, Cooking, dairy-free, HDL cholesterol, health, LDL cholesterol, Lime juice, natural oils, Nutrition, olive oil, seafood

Coconut Frog Legs

04/04/2011 1 Comment

This is one of our favorite things to eat. The meat is very tender and tastes a little like Halibut cheeks meets super tender chicken. We purchase ours from a local Asian market as they otherwise sometimes difficult to find. The frog meat is very lean and will work well with more complex side dishes if you so choose.

Our recipe yields 18 pair…yummmm!

What will you need?

several packages of frog legs, you’ll have to thaw them out as they are most likely frozen
plenty of coconut oil
some sea salt
2 eggs
plenty of coconut flour (at least 1 cup, depending how many you’re making)
1 cup of coconut flakes
1 pinch of cayenne pepper
1 sprinkle of chili powder
1 pinch of fresh black pepper

Here’s how to make them:

Mix coconut flour, black pepper cayenne, chili powder and sea salt – set aside for battering.

Dry the frog legs off with paper towels, quickly dip into fork whipped egg, and roll legs into the coconut batter mixture, dip them into the egg once more and roll into the coconut flakes. Pat gently before placing them into the hot coconut oil.

Heat your favorite pan, we used our cast iron skillet, and put enough coconut oil in so that the legs are 1/4 covered – make sure that you heat pan to get very hot, then reduce heat to medium heat. Place your frog legs into the hot oil carefully, until they are golden brown, 3 – 5 minutes on each side should do it.

Place onto paper towels and serve with your favorite side dish. We’d love to hear from you when you make yours. Enjoy! Jo n Henry

Filed under Entree, Paleo, Primal, Recipe Tagged with Black pepper, Coconut, coconut oil, dairy-free, Frog legs, gluten-free, health, LDL cholesterol, natural oils, Nutrition, Recipe

Happy Birthday Henry!

03/29/2011 Leave a comment

Henry with our little nephew Gabriel

It was a big week last week, among many things, most importantly it was Henry’s 40th birthday. He has never looked better, since we have switched to a Primal/Paleo way of life about 2 years ago. He has gotten so much stronger, his workouts are amazing – thanks to many including Robb Wolf, Martin Berkhan, and our amazing friend Zach Kepes.

My parents were still here with us to help celebrate, and his brother, sister-in-law and our sweet 5 month old nephew drove in to see us too. We had a wonderful group of people share in Henry’s festivities, among them two wonderful people who brought their AMAZING homemade beef jerky, thanks so much Amy and Angelo of Latest In Paleo, you are amazing!

We had so much stuff to do, so we decided to make food that we could prepare before the arrival of Henry’s guests. So here is what we served:

Juicy Roasted Pork Shoulder

Delicious Cubed Pork in Sauerkraut

Cevapi, we added veal this time

Persian Cucumber Salad

Some delicious and refreshing Tabouleh, fresh strawberries, black berries and a few other amazing things.

My dad cooking cevapi

I made him some Paleo Carrot Cake with fresh whipped raw cream, BUT forgot to take a picture. I will be making that soon again and share the recipe with you.

Filed under Entree, Paleo, Primal, Recipe, Salads, Side Dish Tagged with coconut oil, Cooking, dairy-free, gluten-free, HDL cholesterol, health, Recipe, Shopping

LGL’s Kiwi-Coast Mussels

03/23/2011 1 Comment

Ladies and Gents: this is such an easy and ultra delicious dish that one of our dear friends shared with us while visiting…it is a must try.

LGL told us that he learned this dish while traveling around New Zealand’s South Island coastline. According to him, locals boasted a vast array of healthy and delicious recipes for their beautiful and abundant hand-sized mussels, fresh out of the ocean.

Living in Arizona we must make do with mussels from a good store, but in this case frozen. However, they still tasted amazing with this great preparation.

Serves 4 – 6 for appetizers…or 2 -3 Svendblads.

Ingredients for this tasty dish:

3 – 6 lbs of mussels, as closed as possible
3 – 4 strips of bacon (nitrate free, of course) cut into fingernail size pieces
fresh ground black pepper to taste – coarse ground
1 gluten-free beer, ice cold – we use Redbridge
1/4 cup coarsely chopped cilantro

How to make it:

obviously wash your mussels and drain till virtually dry
heat up a large wok or stir fry pan, add bacon and stir until it gets glossy and a bit crunchy
now add mussels and stir for a few minutes with a wooden spoon
add 1/2 bottle of cold gluten-free beer, add black pepper, remove from heat and add cilantro;
serve immediately with ice-cold gluten-free beer or a glass of white wine
we served this with some tasty Taro chips

Looking forward to hearing what you think!

Thanks LGL – we miss you!

Jo, Henry and Tiger

Filed under Entree, Hors D'Oeuvre, Primal, Recipe, Side Dish Tagged with Black pepper, Cooking, dairy-free, gluten-free, Gluten-free beer, HDL cholesterol, Mussel, New Zealand, seafood, South Island

Ćevapi – Croatian Sausage

03/14/2011 4 Comments

What a treasure to have my parents visit. This is a very old, very traditional dish that I grew up with. A good glass of wine and good company makes this meal even more enjoyable to share. Tonight my dad made these amazing Cevapi, I loved every bit dad! Thank you!