HDL cholesterol « Nutty Kitchen

Black Cod Medallions with Mushrooms

10/04/2011 2 Comments

If you have not made Sablefish medallions before, then this is the dish to try. Alaskan Pride Seafood has the best that we’ve had.

Here is our line up of delicious Ingredients:

1 lb Sablefish (black cod) medallions
2 Cups baby bello brown mushrooms, sliced
2 Cups fresh organic spinach
1 Large Red Onion, sliced
3 Garlic Cloves, chopped
1/2 cup Coconut Milk
1/4 bunch of Cilantro, chopped
Sea Salt and Black Pepper to taste
1 Tbsp Coconut Oil

Here is how to make this lovely dish:

In a medium cast iron pan heat Coconut Oil over medium heat
Add sliced Onion and saute until glossy
Next add chopped garlic, cilantro, spinach, salt, and pepper
Add Coconut Milk and Sablefish Medallions, cover, reduce heat and cook for an additional 8-10 minutes

Serve with some of your favorite chilled salad or sides. Enjoy! Jo and Henry

Filed under Entree, Paleo, Perfect Health Diet, Primal, Recipe Tagged with Black pepper, coconut oil, Cooking, gluten-free, HDL cholesterol, health, natural oils, Nutrition, Recipe, seafood

Pescado a la Veracruzana

09/26/2011 Leave a comment

I got to spend some quality time this afternoon with my amazing friend Dunia, while my husband surprised us with this amazingly light and satisfying dish. He used fabulous fish from our friends at Alaskan Pride and organic tomato sauce.

Here is the line up for your needed Ingredients

2 lbs of white flaky fish (we used Alaskan Ling Cod from Alaskan Pride Seafoods) – cut into small filets or 2 inch cubes
Juice from 2 large limes
2 Tbsp Coconut Oil
1/2 tsp sea salt
2 Tbsp of Cilantro, chopped
3 Serrano Peppers
2 Medium Red Onions, coarsely chopped
5 Garlic Cloves
1 Tbsp rinsed capers
1 Bay Leave
4 Whole Cloves
10 Whole Black Peppercorns
1/4 cup pitted and diced Olives
1 tsp fresh Thyme
4 vine ripe tomatoes, peeled and chopped
3 cups Organic Strained Tomatoes
1 cup of water
Salt and Pepper to taste

And here’s how to prepare this light and tasty dish

Combine 1/2 tsp salt, juice from limes, and fish in a large bowl. Allow to marinate for at least 30 minutes.
In a large pan, heat coconut oil on medium heat and add onions. Cook onions until glossy, then add peppercorns, cloves, cilantro, bay leave, peppers, garlic, capers, and olives. Continue to cook for another 5 minutes.
Next add tomatoes, tomato sauce, thyme, water, additional salt and pepper (as needed), and simmer for 15 minutes, allowing sauce to thicken.
Finally, add marinated fish, reduce heat to low, cover and cook for an additional 10 minutes.
Serve with Cauliflower Rice.

Thank you my love, for a night off and an amazing meal!

Filed under Entree, Paleo, Perfect Health Diet, Primal, Recipe Tagged with antioxidants, Cook, Cooking, dairy-free, gluten-free, HDL cholesterol, health, natural oils, Nutrition, Recipe, seafood, Tomato, Tomato sauce

Summer Brussels Sprout Medley

08/22/2011 3 Comments

The perfect summer companion to your favorite fish or grilled foods.

Sautee a red onion in 1 tbsp of coconut oil along with 2 – 3 strips of bacon, depending on your taste. We modify our coconut oil based on the bacon grease, if it’s less marbled, we use up to a tbsp of coconut oil, if not, much less.

On medium heat, saute onion and 3 cloves of fresh finely chopped garlic with bacon and oil plus your liking of fresh thyme, and a bit of caraway seed – a little bit of sea salt and fresh ground pepper and stir in your flash boiled brussels sprouts. Stir in for two minutes or so and reduce heat to medium or a little less.

To flash boil sprouts: heat small pot with salted water and once boiling add sprouts, boil for 5 minutes and reduce heat, cover for another 5 – 10 minutes depending on how much you are making.

We made 2 cups which were enough for the two of us, at boiling 7 minutes and covered for 5 before adding to the wonderful stirred veggies as you see above.

If you love brussels sprouts, this is an easy and delicious dish…we hope that you enjoy it as much as we did.

Filed under Paleo, Perfect Health Diet, Primal, Recipe, Side Dish Tagged with bacon, Black pepper, Brussels sprout, coconut oil, Cooking, dairy-free, Fruit and Vegetable, gluten-free, HDL cholesterol, health, herbs, Home, LDL cholesterol, Meat, natural oils, Recipe, Tablespoon

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 ripe (golden yellow) plantain
1 thick slice of bacon
1 garlic clove
a small wedge of Mitika goat cheese, chop into small bits, as the bacon and garlic
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.

Filed under Hors D'Oeuvre, Primal, Recipe, Side Dish Tagged with Black pepper, coconut milk, Cooking, gluten-free, goat cheese, HDL cholesterol, health, Nutrition, Recipe, super-food

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

Pan Roasted Purple Sweet Potatoes

07/18/2011 5 Comments

We love sweet potatoes, as you know. We make lots of great dishes with them, including a delicious Filipino dish called Ube, but today we are going to share a new way to enjoy these ultra delicious potatoes. We like eating these before or after a long or high intensity workout. Along with Taro, Green Plantains, and Cassava we consider these excellent sources of low glycemic carbohydrates (or “safe starches”). Sweet Potatoes are also high in caratenoids, vitamin C, potassium, and fiber.

This dish boasts fresh ingredients, coconut oil and is jam packed with perfect carbs and glucose.

Here’s what you will need to make this complimentary dish to your favorite protein:

This side dish feeds 2 – 3 people

3 medium to small purple sweet potatoes, raw
1 full stalk of fresh curry leaves
2 medium sized stalks of fresh rosemary, blades only
1 large white onion, sliced
fresh cracked black pepper to taste
pink Himalayan sea salt to taste
1 tsp capers, drained
3 tbsp coconut oil
3/4 cup of cooking sherry (optional) if you don’t like sherry, use water, but the sherry really does add amazing flavor

Heat coconut oil in a large skillet, once really hot add fresh curry leaves, rosemary, capers and onion. The curry leaves will get nice and crispy…you want that.

Continue to cook on medium – high, depending on your skillet.

With a vegetable peeler peel sweet potatoes and then slice them with a mandolin. Once the onion slices are golden brown, add potato slices and toss until they get a little brown. Then add the sherry, salt and pepper, cover and reduce heat to medium. Cook for 20 – 30 minutes. Depending on your skillet and your stove, you may need to add a sprinkle of water or two within the cooking time. Make sure to check often to ensure that you are not burning them.

This is a great side dish and we hope that will enjoy it as much as we do.

As always, our best and live healthy. Jo and Henry

Filed under Paleo, Primal, Recipe, Side Dish Tagged with coconut oil, Cooking, Curry Tree, dairy-free, gluten-free, HDL cholesterol, natural oils, Nutrition, Recipe, Side dish, super-food, sweet potato, vegetables, Vegetarian

Fresh Mint and Greek Yogurt Sauce

07/11/2011 3 Comments

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

Filed under Condiment, Perfect Health Diet, Primal, Recipe Tagged with Black pepper, Cooking, gluten-free, HDL cholesterol, health, herbs, LDL cholesterol, Mentha, Recipe, Salmon, Sauce, sauces

Beet and Turkish Goat Cheese with Guava Dressing

06/13/2011 Leave a comment

This latest creation is simply delightful and fabulous. We shared one large beet between us in this salad.

Here is the fantastic line up of ingredients:

1 large “organic” beet, boiled and peeled
2 – 3 fresh guava fruit
1 fresh red chili pepper
1 pinch of Himalayan Pink sea salt
1 pinch of fresh black cracked pepper
1/2 small pear
2 tsps extra virgin olive oil
a few cilantro leaves
4 thick smaller slices of goat cheese, we used a Turkish style

Slice the boiled beet in half and then equally cut slices and arrange with tip out on a pretty plate. The idea is to give it a Kaleidoscope or flowery look. Place one of the cheese squares into the center of the four beet slices. Drizzle with a little olive oil, sprinkle with salt, and add a few slices of chili pepper. Place shaved pear over the cheese and sprinkle with fresh cilantro leaves.

Blend guava fruit we used our little bullet, but you can also use a small Ninja, to pulp the fruit. Add a tiny amount of water, and a small amount of lime juice. Blend well, then pour pulp into a fine strainer, push through with a spoon so to make sure that you get all the lovely fruit. Drizzle over your salad, and finish it off with some fresh cracked pepper.

We’d love to hear your feedback, we absolutely loved this salad.

Filed under Paleo, Perfect Health Diet, Primal, Recipe, Salads Tagged with antioxidants, Beet, Black pepper, Cook, Cooking, gluten-free, goat cheese, Guava, HDL cholesterol, health, LDL cholesterol, natural oils, Nutrition, olive oil, Recipe, Salad

Cooking with Apples Series: Gala Red Cabbage

06/07/2011 Leave a comment

Cooking with apples adds interesting flavor and texture and is an amazing addition to dishes especially for pork, poultry and fish. This is my mom’s goody – but oldie.

It’s best if you use tart apples such as Gala, Fuji, Granny Smith apples unless you want to make something very sweet and more pulpy.

The rich red color of red cabbage reflects it concentration of anthocyanin polyphenols, which contribute to red cabbage containing significantly more protective phytonutrients than green cabbage. Interest in anthocyanin pigments continues to intensify because of their health benefits as dietary antioxidants, as an anti-inflammatory, and their potentially protective, preventative, and therapeutic roles in a number of human diseases. WHFoods: Cabbage Nutrition

Ingredients

1 large Gala apple, cored and peeled, and shredded
1 large red cabbage, cut in half, chopped into thin slices
1 tbsp coconut oil
3/4 cup of water
1 medium yellow onion, finely chopped
3 whole cloves
3 whole cardamom pods
1 tbsp red wine vinegar
Pink Himalayan sea salt and fresh ground black pepper to taste
1 pinch of caraway seeds

In a large skillet or sauce pan, heat coconut oil on medium – high, add onions and saute until very glossy, then you add cabbage, water and all other spices. Cover, and reduce heat to low – medium and cook for about 15 minutes. Now add shredded apple and vinegar stir thoroughly until all ingredients are blended and all water has evaporated. Check to make sure that it tastes to your liking and serve.

This side dish takes about 20 minutes to prepare and cook and is very easy. Enjoy, we served it in the last post as accompaniment to our pork shoulder.

Filed under Paleo, Perfect Health Diet, Primal, Recipe, Side Dish Tagged with Cabbage, Caraway, coconut oil, Cooking, dairy-free, Gala (apple), gluten-free, HDL cholesterol, Recipe, vegetables

Indian Spiced Ground Pork and Okra

05/28/2011 2 Comments

We came up with a new interesting and satisfying dish that will beautifully showcase and compliment the amazing Gruener Veltiner Grand Reserve 2006, as promised on our last post.

This wine brings out each and every spice and magnifies it’s taste to the utmost senses;