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.

Sauteed Beef Kidneys

We haven’t posted any offal lately, but could not resist sharing this with you. We got our whole steer not to long ago from our favorite local ranch, Date Creek Ranch. Always make sure that you eat grass-fed, and know where your meat is coming from.

Why should you eat kidney? Kidney is a good source of Protein, Vitamin C and Zinc, and a great source of Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Iron, Phosphorus, Copper and Selenium.

Here is what you will need and how to go about making it. Serves 4, unless you are Jo and Henry then it’s for two. :-)

Ingredients:

  • 2 whole beef kidneys
  • 1/4 cup coconut oil
  • 2 large yellow or white onions, sliced
  • 3 – 6 red dried Thai chilis, whole
  • 2 – 3 Anaheim pepper, sliced
  • 1 – 2 bay leaves
  • 1 tsp turmeric
  • 1 tsp garam masala
  • pinch of sea salt, to taste
  • fresh cracked rainbow pepper, to taste
  • pinch of caraway seeds
  • pinch of marjoram, rub between palms to activate herb

The beef kidney has a very thick white cord connecting the various nodes of the organ. Ensure that you use a very well sharpened knife, I like a boning knife. Try to get all the white cording out, this is a time-consuming task, so know that going in and take your time with it, it’s actually really interesting.

Whole kidney with cord in tact

Kidney with carefully removed cord

Next it is very important to soak the kidney in a bath of 1/3 vinegar (we use coconut vinegar) and 2/3 parts water. Soaking is important to ensure that there is no smell or taste of urine. If the kidney is not cleaned properly there is a chance that your dish might be ruined – IF you don’t soak for about 20 minutes. Rinse very well and set aside.

Kidney soaking in vinegar/water bath

In a large wok or saute pan, brown onions in 1/4 cup of coconut oil, once they are glossy add peppers and all other ingredients, except for the kidney – this goes in last, as kidney cooks as quickly as liver does.

While your onions and veggies are sautéing on medium heat, begin to slice your kidney into thin slices.

Sliced kidney

Once your veggies are caramel in color and beautifully glossy, add kidney and stir well, up your heat to almost high and cook for 2 – 4 minutes, only.

Cooking kidney – almost done

Cook until you see almost no pink; it will continue to cook in the pan even after you turn off the stove. It’s crucial not to overcook your kidney.

Serve and enjoy!

Beef Kidney! We served it with sweet potato hash.

Taro and Bacon Hash

If you are looking for an alternative to your traditional carbs, such as sweet potatoes or cassava root, etc. try these amazing taro roots in this super easy hash.  It is amazing, please let us know what you think of these little gems. The flavor of these taro are so silky and smooth, you have to try these. Just writing about these make my mouth water…left overs are great with eggs or sardines, or anything that you love.

Ingredients

  • 10 Small Taro Roots (peeled and diced)
  • 3 Strips Thick Nitrate Free Bacon (diced)
  • 1 Tbsp Virgin Coconut Oil
  • Fresh Ground Pepper to taste
Perfect Taro Root
Preparation
  1. Heat cast iron pan on medium-high heat, add diced bacon and coconut oil, cook until bacon fat begins to render (3-5 minutes)
  2. Add diced taro root and cook until taro begins to brown (10-12 minutes)
  3. Remove from pan, serve, and enjoy!

Pan Roasted Purple Sweet Potatoes

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

Paleo Ube Jam – Purple Yam Jam

Good Shepherd's Offerings

A few years ago on a trip to the Phillipines, Henry made the day trip from Manila to The Good Shepherd Convent in the town of Baguio.  This Convent is world renowned for their delicious desserts, specifically their Ube Halaya or Ube Jam.  What is Ube Jam?  A delicious combination of Purple “Yams” (Sweet Potatoes really), Evaporated Milk, and Sugar.

"Tierra de Maria" - sight seen on the way to The Good Shepherd

The Good Shepherd version of this Filipino dish is so popular, that you have to wait in a long line, and you can only buy two at a time!  Obviously, the sugar and milk make this a non-starter for our whole food/real food diet.  However, we came across some Purple Yam’s recently and decided to attempt a dairy and sugar free Paleo version of this treat.  Give it a shot and please tell us what you think?  You should be able to find Purple Yams at your local Asian market.

Josephine about to enjoy her very first bite of Ube Jam

Ingredients for 6 servings

  • 2 Large Purple Yams
  • 1/3 Cup Aroy-D Coconut Cream
  • 1/4 Cup Tropical Traditions Coconut Cream Concentrate
  • 1/4 Cup Pure Maple Syrup, Honey, or Brown Rice Syrup
  • 1 Tbsp Organic Vanilla Extract
  • 1/2 tsp Sea Salt

How to make it?

  1. Boil Yam in large pot for 20-30 minutes or until you are able to easily insert and remove a fork
  2. In a separate smaller pot, on medium heat, combine Coconut Cream, Coconut Concentrate, Maple Syrup, and Vanilla Extract.  Stir to combine ingredients well and to avoid burning or sticking to pan.  Reduce heat once Coconut mixture is homogenized.
  3. Remove Yam from warm water and peel and discard the yellowish skin.
  4. Combine Coconut mixture and Yam in either a food processor, or in a large pan/bowl where you can mix with a hand blender,  blend until Jam is smooth, thick, and very well combined.
  5. Use a spatula to load into 4 small serving cups.
  6. Chill for at least 2 hours before serving.
  7. Enjoy!

Breakfast BLE – Bacon Liver and Egg

Yes, my wonderful husband was at it again…he made an amazing breakfast for me since I was not going to be able to eat all day due to meetings, etc. He used fresh left over liver filets from our most amazing dinner, another new liver recipe which we will post soon.

This amazing breakfast consisted of one cage free egg a perfect strip of bacon, a few slices of boiled sweet potato and an deliciously prepared slice of fresh calf liver, roasted in a few green onions.

We already know that you can prepare all other ingredients to perfection, but here’s how to prepare your liver filet.

Ingredients for 3 servings

  • 3 strips of uncured nitrate-free bacon
  • 3 slices of fresh calf/veal liver
  • 3 stalks green onion, chopped
  • 1 boiled sweet potato
  • 3 organic cage-free eggs
  • Salt and Pepper to taste

Instructions

  1. In a medium pot boil water, add sweet potato and cook for 30-40 minutes or until easily punctured by fork. (This can be done the night or day before)
  2. In a large pan start to cook bacon on medium heat until most of the fat is rendered 3-5 minutes.  Remove bacon slices and keep someplace warm.
  3. Add  chopped green onion and cook for about 5 minutes stirring occasionally to avoid burning.
  4. Add eggs to pan (we use like to use non-stik egg rings to maximize cooking surface)
  5. Add liver slices and cook for about 2 minutes per side
  6. Serve as shown above

I absolutely loved this meal; it tasted amazing, was incredibly satisfying, and best of all kept me full all day. Thanks Henry for always taking care of me. :-)

Nutty Kitchen Thanksgiving 2010

Oh my…what a great week! No post this past Monday because we will be featuring and sharing our Thanksgiving Menu with you this Wednesday before the wonderful celebration. We will be posting all of our recipes following Thanksgiving.

Hmmm….ceviche you say? A bit unconventional? …absolutely! But, Luis is visiting from Bogotá and this is one of his signature dishes, so we are incorporating it into our meal as a starter and palate cleanser the same. I know that it will rock, but for those guests that would rather stick to our soup – they can.

Please click on the menu links for our creations.

Champagne with Luis German’s Cevice

or

Nutty Kitchen Signature Butternut Squash Soup

(or if you prefer Acorn Squash Soup)

***

Butter Lettuce & Toasted Pumpkin Seed-Pear Salad

***

Organic Free Range Turkey with

Chardonnay Gravy (24 lbs)

***

Steamed fresh Beets

Sweet Potatoes (TBD by Henry :-))

(Options for you: Tuber Hash, Panfried Rosemary-Garlic Sweet Potatoes, or Mashed Butternut Squash or some amazing Bacon-Mango Butternut Hash)

Asparagus sautéed with fresh Rosemary

***

Pumpkin Pie

Vanilla Custard

 

Have a most amazing Thanksgiving Dinner – we  both wish you the best! Look for the rest of our recipes over the next few posts.

Eat for Life!

Jo and Henry

Power Breakfast for One

Eating alone just is not that fun, but I like to eat right so I have to continue to cook even if I am alone for a few days. To keep this one short and simple, I would love to share one of my breakfasts with you. This 3 ingredient breakfast should take you no longer than 7 to 10 minutes, and will keep you full and energetic for hours.

  • Sweet Potato, about 2 inches of a 2 inch diameter one
  • 1 egg
  • 2 slices of your favorite bacon

I love our cast iron pan, so I fried up the bacon strips for a minute on each side, reduced the heat to medium-high and moved the strips to the side. I grated the sweet potato just like you grew up grating potatoes for your hash browns. Mash the grated sweet potato firmly into a nice flat patty, and with a spatula place in the middle of your pan, gently pushing down on it after a minute. You can salt it lightly if you want, I chose not to because I already have my bacon. Flip it carefully and cook for another minute or so, or until golden like in the picture. Lift out the bacon and the sweet potato hash patty and plate. Crack your egg into the pan and fry up for a minute on each side. I added some fresh cracked black pepper.

I am showing the egg and hash patty separately, but my favorite way of eating this breakfast is to place the over easy egg onto the sweet potato hash patty and savoring each mouth-watering bite as the yolk breaks and oozes all over the patty. The sweetness of the potato and the egg along with bites of crispy bacon in between is divine. A must try. Yumm! Enjoy! Jo

Sweet Potato Cayenne Battered Sea Bass

You may have noticed that we had to skip Monday’s post…we’ll we were on the road, and it was literally impossible. I got home this afternoon and had to hit the ground running with catching up with work and other things.

I managed to fit spin class in, of course, and had nothing in the fridge tonight, so….  I went to the store and got a beautiful piece of sea bass. I needed my protein – since I had not had enough yet today,  but I also needed some good carbs for my post workout. I really did not want to eat all that much as it was getting late. Hmmmm…what to do?

I decided to whip up a new, super quick and super satisfying meal for myself tonight, as Henry is still on the road.

Hopefully you will try this dish and love it as much as I did. This recipe feeds me :-) please modify accordingly.

Goodies that you’ll need:

  • 1/2 pound fresh sea bass, without skin
  • 3/4 tbsp Irish or other organic butter
  • pinch of pink Himalayan sea salt
  • 1/4 tsp cayenne – Do Not worry…it will not be spicy, just wonderful
  • 1/8 – 1/4  tsp cinnamon
  • 1/8 cup Sweet Potato flour (there will be plenty left over)

This will be best if you use a cast iron pan.  Heat pan on medium – high and melt 1/2 tbsp butter. (your choice if you like salted or not, just be sure to adjust the recipe to keep sodium low)  I only (barely) salted one side of the fish tonight, because I was using this amazing European butter which had a splash of salt. Rub cayenne and cinnamon very gently onto “only” one side of your sea bass, cautiously wet with some water sprinkles. (Make sure that you don’t rub the cayenne and the cinnamon off.)

Now batter sea bass with sweet potato flour and carefully pat to get rid of excess flour.  Carefully place the fish into the golden bubbling butter, reduce heat to medium, cook for 3 – 5 minutes on each side and enjoy with some fresh vine ripe tomato and a Thai chili or your favorite side dish. Put the other 1/4 of the butter on top of the side that you’ll flip.

Just what I needed today! :-)

Tamarind Duck with Rosemary Tuber Hash

While I did laundry and ran some errands, Henry got busy in the Nutty Kitchen. We had our wonderful friends Amy and Zach over for dinner and enjoyed what we call an orgasmic meal together. The only thing that Henry let me do was to chop the Serranos, otherwise, I got to chill and have wine with my girlfriend and catch up. I am so lucky!

See if you can replicate this, it’s not difficult, it just takes a little more time due to the Tamarind, but it is such a delicious celebration that it is worth the extra effort. This recipe serves 4. Let us know what you think. Jo and Henry!

Don’t forget to check out some of our other amazing Tamarind creations!

Tamarind Sauce

  • 220 grams of Tamarind Pods – extracted into pulp
  • 4 Serrano peppers
  • 1/2 tsp sea salt
  • 1 tsp raw local honey
  • 2 cups of water
  • 1 tsp Garam Masala

Tuber Hash

  • 2 Sweet Potatoes
  • 1 Acorn Squash
  • 1 Yam
  • 4 slices thick bacon, cut into 1 inch strands
  • 2 Tbsp Rosemary
  • 1 Tbsp Thyme
  • 1/2 tsp Salt
  • 1/2 tsp Black Ground Pepper

Duck

  • 4 Duck Breast Sliced into halves
  • 1/2 Tbsp Coconut Oil
  • Dash of Salt
  1. Tamarind Sauce: extract pulp, add pulp to medium sauce pan on medium low heat, add honey, spices, and salt and keep warm
  2. Tuber Hash: Saute bacon in large pan on medium high heat, once bacon fat is rendered add spices and tubers and continue to cook for another 20-30 minutes on medium heat stirring to make sure potatoes do not burn.
  3. Duck: Rinse the duck breasts and pat dry.  Rub with salt and pepper on both sides. Preheat large skillet over medium-high heat, when the pan is hot add Coconut Oil.  Immediately place the duck breast in the pan, skin/fat side down.  Do not move the duck breast until the skin is deep brown, about 8 minutes.  Turn the breast and cook for another 5 minutes for medium-rare.
  4. Slice duck breast into 1/2 inch medallions and garnish with Tamarind Sauce.
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