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.

photo (10)

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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Crab Cakes

01/07/2013 3 Comments

We can never eat crab cakes because of the breading, but I love them. We haven’t eaten one in years, but recently, amazing Chef, Abbie accommodated me by making me gluten-free crab cakes. Thank you Chef Abbie! She has a wonderful restaurant in tucked away, but worthwhile to visit Cottonwood, AZ. We took a quick drive up to see our family that was visiting the Grand Canyon, and on the way down we met for a most wonderful day ending at Abbie’s. Our cousin, Rick Schwartz radio personality, treated us that night – thank you so much and it was so great to see you!! Next time we’ll see you in Moab. :-)  Catch his show sometime.

Needless to say that night inspired me to come up with my own gluten-free crab cakes, and OMG, these are really good. Why did I not make these sooner?

crab cakes

Ingredients:

  • 240 grams of “real” crab meat (if you used canned, be sure to drain it very well)
  • 1 tsp of organic dijon mustard
  • 3 tbsp of Manioc flour (coarse, you’ll find this in the Asian market, we prefer Goya)
  • 1 egg
  • pinch of sea salt, I used pink Himalayan
  • fresh cracked black pepper to taste
  • tiny pinch of ground Coriander
  • pinch of ground Cardamom
  • 1/2 tsp Cayenne pepper
  • 1/4 tsp Curry powder (Indian)
  • 2 tsp rice vinegar

Whisk the egg first till a little frothy, then add all other ingredients. Whisking it all very well, and then blending it in to the crab meat ensuring that all ingredients mix seamlessly with the crab. With a tablespoon spoon out a perfect little pile with which you’ll make a little medallions. You could make these into two or four cakes, but in this recipe, we’re featuring these as an amazing appetizer. You decide.

Chill these medallions for an hour and then get a pan hot with ghee and cook them for about 5 – 7 minutes depending on your pan and stove.

These are really good, you should give these a try – you’ll be sure to amaze your dinner guests, or surprise your spouse for a weekend afternoon goody with some of your favorite white wine.

Love to eat – Love life!

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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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Pad Thai

08/21/2012 7 Comments

 

We love Thai food, it’s fresh and so delicious as it satisfying. We wanted to share a healthy version of Pad Thai with you and is quick and tastes authentic. We are going to show you our with shrimp, but you can use your favorite protein.

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This serves 4 – 6 people

  • 2 – 3 lbs of shrimp
  • 1 – 1/2 packages of rice noodles, chose your preferred thickness (one of our packages contain 14 oz of dry noodles)
  • 2 whole eggs
  • 2 tbsp fish sauce
  • 1/2 cup of Tamarind sauce, make it fresh it will be better
  • 6 cloves of garlic, minced
  • 1 tsp ground dried chili pepper (we use the seeds from the dried red Thai chilis)
  • 1 pinch of fresh ground pepper, to taste (black pepper is fine)
  • 1 lime
  • 4 large shallots, minced
  • 1 tbsp palm sugar
  • 8 tablespoons tamarind pulp (or 2 – 3 tbsp paste) we prefer the fresh version – well worth it!
  • 4 tbsp coconut oil
  • 1-1/3 cup bean sprouts
  • 1/2 cup chives (coarsely chopped)
  • 2 tablespoons macadamia nuts, crushed (we substitute these for peanuts, as peanuts can carry dangerous fungus)

Easy Preparation:

This will be best in a large Wok. Add coconut oil heat on high, add macadamia nuts and roast them until they get light brown and remove to cool and set aside.  Now add garlic, shallots, fish sauce, tamarind, palm sugar and cook until nice and glossy.

In the meantime boil noodles in salted water for about 3 minutes and drain. Set aside.

Now add eggs to garlic and shallots and cook on medium-high breaking the eggs up with your cooking spoon. Quickly add shrimp, pepper and any additional Thai chilis that you would like for spice; we eat Thai spicy. Stir shrimp in until they are about half way cooked and then add noodles, which should still be warm. Mix very well and serve with a lime on the side.

Guaranteed you will love this! Jo & 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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Halibut, Tomato Coconut Style

12/25/2011 3 Comments

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!

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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:  

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

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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:
  1. In a medium cast iron pan heat Coconut Oil over medium heat
  2. Add sliced Onion and saute until glossy
  3. Next add chopped garlic, cilantro, spinach, salt, and pepper
  4. 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

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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
  1. Combine 1/2 tsp salt, juice from limes, and fish in a large bowl.  Allow to marinate for at least 30 minutes.
  2. 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.
  3. Next add tomatoes, tomato sauce, thyme, water, additional salt and pepper (as needed), and simmer for 15  minutes, allowing sauce to thicken.
  4. Finally, add marinated fish, reduce heat to low, cover and cook for an additional 10 minutes.
  5. Serve with Cauliflower Rice.
Thank you my love, for a night off and an amazing meal!

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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. 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

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