Pumpkin Curry Soup

This soup can be served chilled or hot. The ingredients are so complimentary to each other and the curry and ginger lift the flavor profile to something almost floral. You can finish it with some crispy bacon, or labne or your favorite herb.

Ingredients for a big pot of soup that serves 6 – 8 people:

  • 1 medium to large butternut squash
  • 1 large potato or white sweet potato
  • 3 large carrots
  • 3 large shallots
  • 1 – 2 inches of fresh ginger
  • 1 very large fresh garlic
  • 3 dried Thai chilis
  • 1 tsp turmeric
  • 1 tsp curry
  • 1 can of coconut milk
  • Fresh cracked black pepper to taste
  • Sea salt to taste

Peel the butternut squash, carrots, potato and shallots and cut up into 1 – 2 inch chunks. Add chopped garlic and grate the piece of ginger into the pot. Add all spices, salt, pepper and cover all ingredients with water, and bring to a boil. Allow it to boil for about 5 minutes, then cover and reduce heat to low/medium depending on your pot. Check after 30 – 40 minutes to see if most of the veggies are soft and falling apart. Next remove the lid and let it sit for 5 minutes, stir it well and check for spice or salt adjustment. Now add the coconut milk and then begin to purée with a handheld or blend with your Vitamix. …and voilà you’ve got great tasting soup. I love serving this as an appetizer with some champagne at a great start to a Sunday brunch, chilled.

Savory Calamari & Cod: Thai Inspired

Although we’ve been cooking as usual, we haven’t really shared recipes consistently and we are sorry for that. We are back and you can expect consistent posts. Thank you for  your continued visits and recreation of our dishes.

calmari thai

Ingredients

  • 2 cups calamari tentacles
  • 1/2 lb cod, cut into 1/2 inch pieces (you could also use another robust white fish)
  • 2 bell peppers, we used one green and one red
  • 1 large white onion
  • 2 tbsp ghee
  • 3 dried Thai chilis
  • 1 1/2 cup dried Porcini mushrooms (will need to be soaked, see below)
  • 1/2 inch of fresh ginger root, grated
  • 1 can organic full-fat coconut milk
  • 1/4 cup water
  • 1 tsp black sesame seeds
  • 2 tbsp fish sauce
  • 1/4 tsp coconut sugar
  • 1/4 tsp cayenne
  • 1/3 tbsp World Market Spice Blend

Take a small bowl and soak the Porcini mushrooms for about 10 minutes, then drain and add to the sautéed veggies. 

Take our your favorite wok or large pan and heat ghee on high, once it is very hot, add the sliced onion and dried Thai chilis and stir fry until golden. Now add the sliced bell peppers and World Market Thai Spice Blend, black sesame seeds, fish sauce, coconut sugar, cayenne and fresh grated ginger root (add mushrooms here). Allow to cook for another 5 minutes on medium-high, then add the coconut milk, and water; keep stirring. Reduce heat to low and allow to simmer for another 10 minutes. Now it’s time to add the calamari tentacles and cod. Allow to simmer on low for another 10 – 15 minutes and serve with your favorite side. We enjoyed some traditional Thai Jasmine rice with this dish. 

Please enjoy!

Tom Kha Gai (Thai Coconut Soup)

We love Thai food and find it so complimentary to our beliefs and lifestyle. This is a staple in our house, which we love to eat for breakfast, lunch or dinner. Give this a whirl and let us know what you think.

Ingredients for Soup

  • 2 lbs of organic skinless chicken thigh meat, cubed; if you prefer you can substitute 1 lb of shrimp & 1 lb of scallops
  • 1 can coconut milk
  • 3 cups of fresh sliced mushrooms, white or brown, really your choice
  • 1 – 3 tbsp fish sauce, start with one tbsp at a time and taste, add more as your taste buds build
  • 2 -3 stalks of fresh lemongrass, wash well, peel outside layer off, chop very fine, or leave in large chunks your choice
  • 1 small onion or 1/2 of a large one, sliced
  • 1 heaping tsp coriander seeds, whole
  • 1/2 cup of fresh cilantro
  • 4 – 6 Thai chili peppers, chopped (we like it hot, but you can make it as spicy as you like)
  • 2-3 cups chicken stock, make your own if possible, we also use some of our bone broth if we are out of chicken
  • 1 – 2 pinches of salt (you can always add more later to taste)
  • 1 teaspoon palm sugar (we buy ours from the Asian market)
  • 1 – 2 inch piece of galanga root, cut into small pieces (ginger is in the same family, tastes differently, but is a great substitute and will not ruin this dish; try the Asian market for galanga root, it’s tough to find)
  • 3 – 5 kaffir lime leaves, chopped up, if you don’t have any, use some fresh lime zest, it will be delicious
  • 1/2 lime’s juice
  • fresh cracked pepper, we like rainbow pepper to taste

Preparation

Add all ingredients except for protein and fresh cilantro into a soup pot, bring to a boil and cook on medium – low heat for 20 to 30 minutes, add protein and bring to a boil, reduce heat to simmer/low and cover for 5 – 7 minutes.  Add fresh cilantro and lime on the side.  Love and enjoy this soup for breakfast, lunch or dinner; it’s so good. Jo & Henry

Halibut, Tomato Coconut Style

FYI – Nutty Kitchen is going on Vacation to Colombia to see Henry’s parents; we will be back in 2 weeks with some amazing recipes. In the meantime we wish you Happy Holidays and a Very Happy New Year!!!! Thank you to each of you for you love and support. Jo, Henry and Tiger

***

“Oh My”, if you have not said these two words together in a while with food, don’t worry, you will with this dish. LOL There really is not much else to say. You will simply have to try to make this dish. It’s awesome with yucca or any other of our favorite side dishes.

Here are the amazing ingredients for this awesome dish:

  • 4 large yellow onions sliced
  • 5 large garlic cloves
  • 2 thick bacon strips
  • 1 inch ginger sliced
  • 5 green onions, diced (separate white from green)
  • 2 bottles strained tomatoes
  • 1 can coconut milk
  • 1 tbsp Turmeric
  • 1/2 tbsp Cumin
  • 1 pinch saffron
  • 1 Tbsp coconut oil
  • 3 lbs Halibut diced
  • Salt/pepper to taste

So begin with roasting the onions, etc. stir in all the wonderful spices and ingredients and bring to high heat, cover and reduce to low

  • 1- roast onions with coco oil and bacon
  • 2- add garlic/white part of onions (brown)
  • 3- add tomato, coconut oil and spices simmer
  • 4- add fish

OMG :-) and enjoy!

Bolitas de Platano Maduro con Tocino (Plantian Balls)

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.

Bison Masala with Fresh Curry Leaves

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.

Black Cod in Tomato Puree

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. 1 lb of gorgeous black cod
  2. 1/2 cup of fresh tomato sauce (we made our own from fresh tomatoes and pureed them)
  3. 1/4 cup of Aroy-D coconut milk
  4. 1 tsp Sriracha sauce
  5. 1 pinch of sea salt (to taste, we use minimal)
  6. 1 pinch of fresh black cracked pepper
  7. 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

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

Cilantro-Mint Pesto Baked Cod

We love cilantro and all of it’s amazing health benefits. The combination with fresh mint knocks it out of the park. This is a very easy dish to make, and you can prepare it in advance if you are having a dinner party. All these ingredients work really well together to give you a wonderful clean and light taste.

This recipe feeds 2 of us or 3 normal people :-)  You will have a little bit of left over pesto, but that will work beautifully on some sunny side up eggs or however you like them. It’s also great on a nice juicy chicken breast! If you do have left overs and you put it in the fridge it also acts as a butter, because it gets hard from the coconut oil and almond butter. This has become one of my personal condiment favorites. Would love to know what you think of it.

I used two large cod fillets, each about 12 inches long, enough to cover a lasagna pan. Pre-heat oven to 200 F and ad a tablespoon of unsalted butter, shove in the oven and allow to melt, then place fish on top, and set aside. Heat convection oven to 450 F.

Ingredients for Pesto: (I just use a food processor, 5 minute affair that way)

  • 1 bunch of cilantro
  • 2 small bushels of fresh mint
  • 2 large cloves of garlic
  • 1 tbsp organic unsalted almond butter
  • 1/4 cup coconut oil
  • 1/4 cup of coconut milk
  • 2 large limes (juice only)
  • Sea salt to taste
  • 2 large Serrano peppers, seeds in

Now cover the cod with the thick and creamy paste thoroughly and bake for about 20 minutes, depending on your oven. The fish should be flaky as in the picture and the pesto should begin to almost crust over. Serve immediately with you favorite side dish.

Have a great weekend. J n H

 

 

Thai Green Curry with Prawns

This time I’d like to share a personal favorite of mine, Green Thai Curry with big juicy prawns. It is a quick dish that is delicious always satisfying. Pair it with some delicious Cauliflower rice and enjoy it. I loved mine by itself last night. Please let me know what you think of it, once you make it.

Here’s what you’ll need:

  • 1.5 lbs of 16 count prawns (peeled, butterflied and cleaned)
  • 1 green bell pepper, sliced
  • 2 Anaheim peppers, chopped
  • 1 yellow onion, sliced
  • 2 tbsp coconut oil
  • 1 tsp Thai spice blend (no salt/sodium added)
  • 2 pinches of sea salt
  • 8 oz of baby bello mushrooms, sliced
  • 2 cups of coconut milk
  • 2 tsp of Thai Kitchen green curry paste
  • 3 Serrano peppers, chopped
  • 3 small bushel or 1 cup of coarsely ripped or chopped fresh basil

And here’s how you prepare it, can’t wait for you to try it:

Use a non-stick wok if you have one, otherwise a big pan will do too. Roast onion in coconut oil until slightly glossy, add all peppers and saute for about 5 minutes on high heat and add mushrooms, continue to cook for another 5 minutes. Add Thai spice blend and sea salt and make sure to stir it a few times, reduce to medium heat, then add coconut milk (whisk curry paste into coconut milk prior to stirring into vegetables, to ensure that it will not be lumpy). Add prawns or shrimp and cook for 3 more minutes on medium, stir in basil and turn off heat. Serve right away by itself as my dish above or with some fabulous fresh Cauliflower rice. This recipe feeds 2 hungry Primals or 3 with a side dish.

Enjoy! Jo

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