Huevos Pericos – Scrambled Eggs with Tomatoes and Scallions, Colombian Style

01/30/2012 3 Comments

You are looking at an amazing dish of scrambled eggs, Colombian style.   This picture was taken in Colombia at Henry’s parents’ house.  Anita, their maid, taught me how to make these and they are truly delicious, wet, tasty and totally satisfying. We will be sharing a couple more incredible experiences with you over the next couple of weeks.

We are happy to be home and we thank you all for your continued viewing and commentary. Happy New Year to you all!

Ingredients (feeds 2 Svendblads or 3 servings)

  • 6 eggs
  • 2 medium tomatoes, peeled and finely chopped
  • 2 tablespoons grass-fed butter, unsalted (coconut oil perfectly acceptable)
  • 1/2  bunch of scallions, finely chopped
  • Sea salt to taste

Here’s how to prepare this delicious dish:

Heat a skillet (non-stick if you have it ) with butter or coconut oil over medium heat. Add peeled tomatoes and scallions and cook about 5  - 7 minutes until 1/2 cooked. Pour the eggs in the skillet with the tomato mixture and cook over medium heat, without stirring, until mixture begins to set; then fold eggs over to ensure that they do not burn. …continue to misx until the eggs mix with the tomato and scallions and cook about 2 minutes or until the eggs are the consistency you like.

We serve ours with bacon of course and some avocado.  Looking for your feedback as ever. Jo

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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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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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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;

Here is what you need to put this awesome meal together:

Take all the ingredients and mix them in a blender into a masala paste.

  • 1/2 Cup Aroy-D Coconut Milk
  • 1/2 Cup Strained Tomatoes
  • 1 tsp Cumin
  • 2 tsp Turmeric
  • 1 inch ginger
  • 1 large red onion
  • 1 bunch of Cilantro
  • Salt and Pepper to taste
  • 3 Cardamon Pods
  • 4 garlic cloves

Sautee the following until glossy golden and add the masala, then add the 1 lb of ground pork and 1 pound of okra.

  • 6 Serrano Peppers (Less if you don’t like it very spicy)
  • 4 green onions
  • 1 Red Anaheim Pepper
  • 1 Tbsp Coconut Oil
Cook on medium – low for a few more minutes and serve.

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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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Tomato Cardamom Shrimp Entree

01/26/2011 3 Comments

My dad loves shrimp and does not get them often enough in Austria, so of course one of the first requests was to cook him some. He likes fresh vegetables and herbs, and vine ripe tomatoes. Hmmm…I thought, how do I whip him up something tasty and introduce something new at the same time that he’ll love. I added our beloved spice Cardamom, one of our faves. This feeds 4 with a side dish or Henry and I… :-)

So what’s in the dish?

  • 2 lbs of white shrimp, shelled
  • 4 large cloves of garlic, pressed
  • 1 medium red onion, halved and sliced
  • 1 tbsp coconut oil
  • 6 vine ripe tomatoes, sliced
  • 1 whole bunch of big leaf parsley, coarsely chopped (no stems)
  • a little sea salt to taste
  • a little fresh cracked black pepper
  • 1/2 Poblano pepper, chopped
  • 6 whole Cardamom pods, crushed finely
  • 1/4 tsp fresh Thyme
  • 1 1/2 tbsp of pure tomato paste
  • 1/2 cup of raw cream
  • 1/2 large lime (juice only)
  • 1/2 tsp ground coriander

This dinner preparation should take you no longer than 20 minutes total.

Melt coconut oil in your wok or very large high rimmed pan, add garlic and onions on high and cook until glossy, then add chopped parsley and pepper, continue to stir, then add tomatoes and cook down for about 7 to 10 minutes, or until you see the tomatoes get a bit pasty. Add cardamom, tomato paste, lime juice all other spices, reduce heat to a little over medium and continue to stir. Then add cream and stir in – once the sauce is perfectly mixed add shrimp and continue to cook on medium, stirring every couple of minutes until the shrimp are perfectly cooked.

Note: You can see if your shrimp are almost ready if you see them change from light grey to white/pink. Be careful not to over cook them, so that they do not get hard. (the key is to let the sauce steam your shrimp)

We served ours with some young escarole salad with our latest tasty dressing and some raw sliced poblano peppers and it was so delicious. My dad was happy; try it and let me know what you think.

Thanks for reading! Jo

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