LDL cholesterol « Nutty Kitchen

Liver Filet Potato Flour Crusted

01/17/2012 5 Comments

Hey, we are finally back from our vacation and there will be a few great Colombian rites and recipes shared in short order… Henry and I do thank you for all of your allegiance and support in 2011.

You know how much we love liver and how important it is to have at least once per week.

Before we share our new Colombian recipes, we will share our new amazing way to cook liver,

Remember how incredibly healthy it is.

1/4 – 1/3 inch slices of raw organic liver filets (2 lbs for 4 people)
1/4 cup of sweet potato flour
2 lbs of calf liver
little sea salt
little black pepper
2 tps coconut oil

Place all liver filets on a board, on paper towels, dry all liver filets on paper towels; Salt and pepper on one side. Prepare new sheet with sweet potato flour lightly sprinkled with sea salt.

Heat pan non stick pan with coconut oil, on medium – 3/4 high.

Place liver into sweet potato flour and coat perfectly …. shake off extra…

Heat pan with coconut oil and place into pan on medium -3/4 high. (important and according to our stove..please pay close attention..only needs to cook 1 -2 minutes a side…TOPS!!!

Your liver after its dried and salted and peppered on one side, dab into sweet potato flour, dab on each side t; o remove excess.

Place into medium-hot coconut oil 1 – 2 mins on one side, 30 seconds on the second since and serve.

This is a great dish, try it and tell us about it. Jo n Henry

Filed under Entree, Paleo, Perfect Health Diet, Primal, Recipe Tagged with coconut oil, Cooking, dairy-free, gluten-free, HDL cholesterol, health, LDL cholesterol, Recipe

Lemon Ginger Black Cod

11/21/2011 3 Comments

Oh yeah baby…my lovely Husband surprised me with this amazing dish after a very long and taxing day…thank you Henry… I love you for taking care of me. :-)

This dish is comforting and delightfully light.

Here are the fabulous ingredients:

1 lb Sablefish (Black Cod)
4 Garlic cloves
1 Inch Ginger
1/4 Cup Coconut Aminos
1 Tbsp Fish Sauce
1/2 juice from Lemon
2 Tbsp Water
2 Tbsp Pastured Butter (0r coconut oil)

Ae this is how t prepare it:

Heat fat (butter/coconut oil) in a large cast iron pan on medium-high heat
Combine Lemon, Water, Ginger, Fish Sauce, Coconut Aminos, and Garlic and blend into a paste using a hand blender or Vita-Mix
Add Black Cod to pan skin side up.
Begin to add blended paste to pan making sure cod filet(s) are complete covered.
Cook for 4 minutes on skin up and then turn over and cook for another 3-4 minutes skin down.
While cooking use a spoon to make sure fish is well covered with the paste.

Filed under Entree, Paleo, Perfect Health Diet, Primal, Recipe Tagged with Cast iron, coconut oil, Cod, Cook, Ginger, gluten-free, HDL cholesterol, health, LDL cholesterol, Lemon, natural oils, Nutrition, Recipe, seafood

Egg-Dijon Salad Dressing

09/06/2011 4 Comments

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

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

Filed under Condiment, Paleo, Perfect Health Diet, Primal, Recipe, Salads Tagged with Boiled egg, Cooking, dairy-free, gluten-free, health, herbs, LDL cholesterol, Lettuce, Mustard (condiment), natural oils, Nutrition, olive oil, Recipe, Salad

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

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

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

Nutty Kitchen is on Vacation

05/04/2011 3 Comments

So much has happened for us, Jo took a new job, family was visiting, clients, … and then a planned vacation to her home country in Austria for her dad’s 70th birthday among other family things. Upon arrival and for her dad’s birthday, we had grass fed steaks, various salads, and great wines from the Wachau region in which her parents live. It’s been amazing ever since.

One of the most famous things to do in the Wachau is to visit a “good” Heuriger where you can get the most amazing home made meats, cheeses and wines for very little money. One of our family favorites is Heuriger Denk, but there are many others that hang out their Guild with a braided sign to signal that they are open for business and are delicious and fun. A Heuriger is only open for 2 – 4 months at a time, serving only their best – the servers are clothed in traditonal Wachau Dirndl, everything meaning the check is calculated by hand and folks are very friendly. If you ever make it out to Austria, this is a must see.

Let us share a line up of plates for a traditional Heuriger’s line up in order:

Tomato salad with vinegar and olive oil and some green onions – little salt, little pepper
Amazing “low-sodium” prociutto, from local/their own pigs with some fresh grated horseradish root from the garden
The creamiest of Emmenthaler cheese with typically red bell pepper garnish
Homemade beef tongue, sliced ever so thin – delicious!
Kuemmelbraten – pork belly broiled with caraway seeds on top and sliced very thin and served cold
Wild Boar liver pate with yogurt fresh chive sauce

We’ll keep you posted as we make our way through these next couple of weeks. Have fun, live well and appreciate life.

Our best – Jo and Henry

Filed under Paleo, Primal, Recipe, Salads, Side Dish Tagged with Austria, Cooking, dairy-free, Food, HDL cholesterol, health, Home, LDL cholesterol, Meat, Recipe, Salad, Shopping

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.