Mixed Ceviche (without Onions)

05/13/2013 4 Comments

We love ceviche just about every way. This past spring we enjoyed some variations with juices and coconut milk  in Bogotá, Colombia. In my opinion, Colombia has some of the tastiest ceviche.

Ours today has three different seafood in it, for taste and texture. We chose to leave the onions out of this dish this time, and we did not miss them, actually.

It is very important to get enough lime juice and the proper balance of spices. I am not a big fan of adding spices in which the dish is marinating, rather we prefer to sprinkle cayenne and some turmeric over it. Mix it well and cover it and place it in the refrigerator for a couple of hours, stirring it every 20 minutes. We always make a little extra for a snack or lunch the next day.

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Today’s ingredients:

  • 4 large diver scallops (cut into very small chunks)
  •  2 cups of tiny bay shrimp
  • 1.5 pounds of Tilapia filet (cut into strips and then chunk into small squares
  • 1/2 – 1 cup of freshly pressed lime juice
  • 1 great bell pepper, diced
  • 2 vine ripe tomatoes, diced
  • 1/2 bunch of fresh cilantro, chopped
  • 4 – 6 cilantro peppers, diced seeds in
  • a little sea salt to taste
  • some fresh ground black pepper
  • sprinkle of cayenne and turmeric – for finishing
  • drizzle of olive oil, also for finishing

Note:  if your seafood is frozen, please allow to thaw naturally, not in the microwave.

Take a large serving bowl and add diced veggies and seafood. Mix well, add some salt and pepper and continue to fold in well. Add lime juice and once again mix well. Let your food sit for a minute or two and stir again, repeat this a few more times before it’s covered and chilled. The extra mixing allows for the lime juice to cook the seafood evenly, and tt will make all the difference in taste.

As you can see we served ours with some Yucca. Enjoy this dish this summer, it’s easy and it’s refreshing.

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Strawberries with Goat cheese wrapped in Pancetta

02/19/2013 4 Comments

What a lovely dish this is. I like to serve this as an appetizer with some crisp perfectly chilled white wine. You can prep this ahead of time and then roast/saute them in a hot pan. The Pancetta will provide you with just enough fat to get these guys perfectly browned each side.

This is so easy to make and it will make your dinner guests and friends smile!

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Here’s what you will need.

  • 1/4 lb of Pancetta
  • A bowl of large strawberries, the kind you’s buy for making chocolate covered ones
  • 1/2 small wedge of goat cheese
  • toothpicks

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Cut the strawberries in half, and scoop out the middle with a small sharp knife like a V.  Cut and place a small piece of goat cheese inside the strawberry. Carefully wrap the strawberry with goat cheese in the Pancetta securing it with a toothpick and place it into a hot pan. Keep rotating until they are golden brown and tiny bit crusty. You will love these!

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Fresh Vietnamese Spring Rolls

11/05/2012 2 Comments

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

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Cold Golden Beet Soup

06/04/2012 Leave a comment

Yumm yumm yumm! On a hot day this soup is perfect to fill you up or serve as a perfect appetizer. Golden beets are as packed with vitamins and goodness as red or other varietals.

We love this soup and hope that you will too, here are the simple ingredients and preparation. I like this dish on the simple side, the red beet can take a bit more spice and modification. …red beet soup coming soon!

Please note:  ALWAYS BUY ORGANIC BEETS NON-ORGANIC ABSORB PESTICIDES AND TOXINS

Ingredients for a 4 people serving:

  1. 6 –  2 – 2/5 inch yellow/golden beets (boil and peel)
  2. save water from boiling (about 2 cups)
  3. pinch of Himalayan Pink Sea Salt
  4. pinch of fresh cracked rainbow pepper corn
  5. 1 1/5 cup of fresh heavy organic cream

Take a high rimmed sauce pan and add all ingredients, with a hand blender very cautiously and carefully begin to blend all ingredients until all is well mixed and blended smoothly. Pour into your serving dishes and refrigerate for an hour and serve.

We will be posting a red beet soup – differently prepared in the upcoming weeks. Watch for it.

Enjoy – Jo and Henry

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Coconut Flour Dusted Calamari

05/21/2012 3 Comments

It’s almost summer her in Arizona, and we are looking for lighter, but satisfying lunches like this great tasting coconut flour dusted calamari.

Server this with some of your favorite light white wine, we prefer Arizona Stronghold Tazi as a pairing.

This is so easy to make and will make you and everyone happy!

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The best part of this dish is that you can improvise as you see fit to make it work.

  • we made about 15 tentacles, but you can make tentacles and body if you like
  • in a mixing bowl, add:
    • 1/2 cup of coconut flour
    • sea salt to taste
    • fresh cracked pepper to taste
    • 1/8 cup of fresh finely chopped cilantro
    • pinch of cayenne (0nly for the brave)
  • get 1 cup of coconut oil and heat to medium in a wok type pan, heat to high, but be careful when emerging the calamari, they will spit oil, cover with a spatter catcher
  • 1/2 lemon juice for the end to sprinkle

Add all ingredients together in a bowl and stir well, fold calamari in and shake off well before frying it – be careful not to get too much coconut flour into oil, as it will make then soggy NOT crispy.  Slow fry better, always!!!

Enjoy and live well! Jo n Henry

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Patacones

12/12/2011 5 Comments

My brother Marc asked us to finally post this for him.  So babe, here it is: Colombian Patacones for you! My husband and mom in law taught me how to make these amazing treats. You should have these like most carbs after your workouts, don’t forget.

Fabulous Ingredients Required:

  • 2 Large green/unripe Plantains
  • Sea Salt, to taste
  • Water
  • 1/4 cup coconut oil

Here is how you make these great companions for your food:

  • Peel and cut the plantains  into 3/4 inch long slices.
  • Preheat oven to 375 degrees F.
  • Douse Plantains with Coconut Oil and place into oven for about 10-15 minutes turning over as needed.
  • Remove Plantains from oven before completely cooked and use two cutting boards to smash them into a thinner “patacon”.  These should now be about 1/4 the size you started with.
  • Splash with some water, sprinkle sea salt, and brush with some more Coconut Oil.
  • Place back into oven.  Cook for another 10-15 minutes turning to make sure they are nicely browned on each side.
These are so incredibly delicious and healthier then the Colombian twice fried traditional; you will love them.  These are amazing with guacamole, cuban style dinner, or anything else that you love!
Enjoy Jo & Henry

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Bolitas de Platano Maduro con Tocino (Plantian Balls)

08/02/2011 10 Comments

Oh my Goodness…those are the words that describe these amazing little guys.  I came home from the gym the other night and the house smelled incredible, different, but yet familiar. I smelled Colombian food, but really could not place it. You will have to make this to really get the flavors to explode.

Henry had developed a new side dish, which has made it into the top ranks of my favorites immediately.

You will need the following for 1 serving, approximately 4 balls:

  1. 1 ripe (golden yellow) plantain
  2. 1 thick slice of bacon
  3. 1 garlic clove
  4. a small wedge of Mitika goat cheese, chop into small bits, as the bacon and garlic
  5. a little sea salt and fresh cracked pepper
Chop garlic and bacon into very small bits, and brown in an iron skillet; fish the bacon and garlic out, leaving the bacon grease.  In a mixing bowl mash the plantain with a potato masher. Don’t use a handheld mixer as the plantain will get too soft. Fold the bacon, garlic and cheese into the mashed plantain.
Grease small cupcake molds with some of the left over bacon grease and convection bake them on 400 degrees F for 20 minutes, or until you see them getting really golden brown with a little bit of crust.
This side dish is awesome for breakfast, lunch or dinner. :-) Thanks Henry for another great dish.

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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 , , , , , , , ,

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

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Baked Taro Chips

03/21/2011 13 Comments

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. :-)

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