Salmon Bacon Budget Breakfast

Salmon is always a healthy and delicious option, but it’s not the first thing that comes to mind for breakfast…  We usually get any cut we can get from our friends the Fishhuggers, Brenna and Kenny.  Today we’d like to feature less common and less expensive part of this great fish…  Salmon bellies, or “Salmon Bacon”; the extra fat content in the bellies makes these especially desirable for their healthy Omega-3 fats.  This was perfect for two hungry Svendblad’s.

They are incredibly affordable – you can cook them up quickly for yourself and your cat as we do…and the whole family is happy and fabulous.🙂

Grab about 6 oz of Salmon belly and cut the little fins off and set them aside.

For this tasty breakfast you’ll need:

  • 6 strips of Salmon belly
  • 3 strips of bacon, use the grease to cook the veggies, chop the bacon into small pieces
  • 1 small bunch of organic celery, washed and chopped
  • 1 medium yellow or white onion, we used our mandolin and sliced it into the pan
  • 1 – 2 Serano peppers optional, chopped or sliced
  • 6 – 8 medium baby bella mushrooms
  • 1 tsp Turmeric, fresh or spice
  • Sea salt and black pepper to taste

Heat a cast iron pan and golden the bacon, add veggies and spices and get them glossy, then add salmon bellies and cook for 5 minutes or less. Amazingly inexpensive, nutritious, tasty and incredibly fast to prepare and cook.

We hope that you love this as much as we do!


Jo and Henry

Crock Pot Beef Bourguignon

We have all watched Julia Child in some  moment of  inspiration or another.  She was great!  Today we’d like to celebrate her with a Paleoish version of Beef Bourguignon.  This is not a dish for the light hearted, and not a dish for folks with little patience. It is a dish for cooks that like to spend some fun time cooking to make this come together perfectly. So if you are up for it do give it a try it is so worth it.

INGREDIENTS for 6-8 servings

  • 6-8 ounces salt pork, cut into 1/2 inch chunks
  • 4 Tbsp pastured butter (unsalted)
  • 4 pounds grass-fed beef chuck, cut into 2-inch cubes, patted dry with paper towels
  • Salt to taste
  • 2 cups shallots chopped
  • 2 large, peeled carrots, 1 chopped, 1 cut into 2-inch chunks
  • 4-5 garlic cloves, chopped
  • 1 ounce of dried porcini mushrooms
  • 2 Tbsp tomato paste
  • 1/2 cup brandy, plus 2 Tbsp
  • 1 bottle Pinot Noir
  • 1 cup beef Stock
  • 1/2 cup chopped fresh parsley
  • 2 bay leaves
  • 2 teaspoons thyme
  • 4 whole garlic cloves
  • 24 pearl onions
  • 1 lb button mushrooms
  • Beurre manie: 3 Tbsp sweet potato flour blended with 2 Tbsp butter


  1. Pour 1 cup of boiling water over the dried porcini mushrooms and allow them to rehydrate for 30 minutes. Remove the mushrooms and chop coarsely. Pour the soaking water through a paper towel (to remove any dirt or debris) into a bowl and set aside.
  2. In a large sauté pan, pour enough water to cover the bottom by about 1/8 inch. Over medium heat, cook the salt pork in the pan until the water evaporates, stirring occasionally. Once the water is gone, reduce the heat to medium-low, and continue to cook the salt pork until much of the fat has rendered out of it. Add a tablespoon of butter and continue to cook the salt pork until the pieces are browned and crispy. Use a slotted spoon to remove the salt pork pieces to your crock pot.
  3. Increase the heat to medium-high. Working in batches so that you do not crowd the pan, brown the beef. Leaving space around each piece of sizzling meat ensures that it browns and does not steam. Don’t move the pieces of beef in the pan until they get a good sear, then turn them so they can get browned on another side. Take your time. This will take 15-25 minutes, depending on how large a pan you have. Once browned, remove the beef from the pan and place in the crock pot with the salt pork.
  4. When all the beef has browned, add the shallots, the one chopped carrot, and the chopped porcini mushrooms. Stir in the pot to remove any browned, stuck-on bits in the pan. Cook for 2-3 minutes, then add the garlic and the tomato paste. Cook another 2-3 minutes, stirring frequently.
  5. Add the brandy and stir to combine. Boil down by half, then add the strained mushroom soaking water (if using). Scrape any remaining browned bits off the bottom of the sauté pan and pour the contents of the pan into the crock pot.
  6. To the crock pot add the bottle of wine and enough beef stock to almost cover the beef; the beef pieces should be barely poking up out of the liquid. Add the parsley, bay leaves, thyme and garlic cloves. Set on high and cover.  After at least an hour, add the second carrot, peeled and cut into chunks of 1-2 inches. Continue cooking for at least two more hours, or until the beef is tender.
  7. Meanwhile, trim the tough stems of button mushrooms and slice into 2-3 large pieces.  Prepare the pearl onions. Boil them in their skins for 4-5 minutes. Drain and submerge in a bowl of ice water. Slice the tips and root ends off the onions and slip off the outer skins.
  8. When the beef is tender, use tongs to remove all the beef and the chunks of carrots; set aside in a bowl. Strain the contents of the crock pot through a fine-meshed sieve set over a medium pot. This will be the sauce.  Boil the sauce down, tasting frequently. If it begins to taste too salty, turn off the heat. Otherwise, boil down until you have about 3 cups. Turn off the heat.
  9. Heat a large pan over high heat and add the mushrooms. Dry sauté the mushrooms over high heat, shaking the pan and stirring often, until they release their water, about 4-5 minutes. Add the pearl onions and 3 tablespoons pastured butter and toss to combine. Sprinkle salt over the onions and mushrooms. Sauté until the onions begin to brown. Remove from heat.
  10. Returning to the sauce, reduce the heat to medium and whisk in the beurre manie. Whisk in a third of the paste, wait for it to incorporate into the sauce, then add another third of the beurre manie, and so on. Do not let this boil, but allow it to simmer very gently for 2-3 minutes. Stir in the remaining 2 tablespoons of brandy. Taste for salt and add some if needed.
  11. To serve, coat the beef, carrots, mushrooms and pearl onions with the sauce and serve with spaghetti squash or cauliflower rice.

Raw Kale Salad

We love Kale cooked or raw. Kale is incredibly nutritious and healthy.

Here is what you will need for our ultra fresh and refreshing Raw Kale Salad:

This recipe will make enough for many salads, we like ours with very light dressing, so it even lasts longer.

  • 1 – 2 bunches of fresh Kale, thoroughly washed and dried, stems cut off
  • 2 – 3 golden (chilled beets) optional
  • 1 cup of “fine” extra virgin olive oil, use some really good stuff if your purse permits
  • 1 1/2 lemon juice, get a nice big and juicy one
  • 2 – 3 dried chili peppers, whole
  • 3 large cloves of fresh garlic, super finely minced
  • some sea salt and black pepper to taste

Mix all the salad dressing ingredients together in a bowl and fill into an emulsifier and salad dressing mixer and mix well to pour over Kale.

Chop Kale into 1/8 to 1/4 strips and cut one more time in half. Place into your favorite salad bowl and gently pour salad dressing over the dark green yummy leaves.

We served ours with some boiled and peeled organic golden beets.  We love our beets, make sure to buy organic!

Papaya Chutney

Papaya Chutney — served with Meat Shop AZ thick-cut Pork Chop and Cauliflower Rice

Ingredients for 4 servings or just enough for the two of us

  • 2 Cups finely diced Mamao Papaya
  • 1/4 Cup Raw Coconut Vinegar
  • Juice from one large Lemon
  • 1 Tbsp preferred fat (Coconut Oil, Ghee, Lard, Tallow)
  • 1/2 a bunch fresh Cilantro, finely chopped
  • 1/4 tsp Cayenne Pepper (less if you don’t want it spicy)
  • 1/8 tsp Cinnamon
  • 2 tsp grated fresh Ginger Root
  • 1-2 tsp Honey or Coconut Crystals (optional)


  1. Bring all ingredients to a boil using a medium skillet.
  2. Reduce heat, cover and simmer 40 minutes, stirring occasionally.
  3. Serve warm or cold.

Duck Duck Soup

Remember the $18 Duck? This little duck fed us until we were stuffed for three full meals. So as promised, we are finally sharing how to make this easy soup from your left over Whole Duck recipe, i.e., the carcass and innards.

~You can also do this recipe with left over chicken, or turkey, or any other of your favorite offal or feathered friends. ~

Once you are finished eating all the tender morsels, set innards and picked over carcass aside and place into soup pot right after you’re done having you amazing whole duck meal.

Here are the ingredients and preparation for this great hearty meal – waste nothing, love everything – say thanks🙂

  • Cover left overs with enough water so not to left any uncovered, add:
  • 3 – 4 organic carrots chopped into 1/2 inch carrot chunks
  • Add 1/2 to a whole bunch of organic celery hearts, also chopped into 1/2 inch pieces – this depends on your love for celery
  • 1 large yellow or white onion, peeled and halved
  • Peel and add 2 medium to large Jicama roots, peeled, halved and sliced
  • Sea salt to taste, add some fresh ground black pepper
  • Add a bit of Chef’s Shake
  • 1 tablespoon of Marjoram (remember to grind it between your palms to activate the herb)
  • 1/2 tsp to 1 tsp of caraway seed

Boil for 2 – 3 hours on medium – high, once you cover it reduce to medium, we always tilt the lid by a tiny bit so that it will not spit over the pot. We parked it over night after boiling and turned it back on for an hour on low – medium to simmer (covered)  before serving it as a breakfast dish over avocado. You could absolutely have this for lunch or dinner. If you run out of duck meat and need more protein, you can always add chicken or as I did one day some tuna. It’s all delicious, we just dislike wasting anything that is nutritious and fabulous. Enjoy this either strained as a clear soup or full monty they way we loved it.

Either way, live healthy and waste not. J & H

Thai Ground Pork in Coconut Milk

We’d like to provide you with an alternative to ground beef or turkey for a change  – PORK. We love wonderful lean local pork as you know in just about any form.  Please give our Thai inspired dish a try, it’s fast and very easy and super healthy. We served it here with some yellow Cauliflower rice. Heat up the rice in a cast iron pan add about 1 tsp or so of butter, ghee or coconut oil, lightly salt and allow to warm – serve with your new recipe below. It’s really light and very satisfying, even for breakfast.
Here are your ingredients:
  • 1 cup of Aroy-d 100% coconut milk (no stabilizers or preservatives)
  • 4-6 fresh Thai Chilies, chopped and seeds in
  • 1 tablespoon peeled and minced fresh ginger
  • 1 tablespoon minced garlic
  • 1 pound ground pork (try to look for local)
  • 1 tablespoon fish sauce
  • Salt and black pepper to taste
  • 1/2 bunch chopped fresh cilantro leaves
Easy Directions:
Put the coconut milk, chilies, ginger, 3/4 of the cilantro, and garlic in a medium saucepan. Bring the mixture to a boil.
Stir in the pork and adjust the heat so the mixture continues to simmer steadily. Cook, stirring, until pork is cooked through, about 3 minutes more. Now stir in the fish sauce and salt and pepper if necessary. Remove from heat and transfer to a serving bowl; garnish with leftover cilantro and serve.
It doesn’t get any easier that this! Whip some up for you and your family tonight. Enjoy ~ Henry & Jo

Indian Spiced Roast Duck

We love cooking whole chickens, hens, and of course ducks!🙂 So what better way than to start the New Year than with a juicy, crispy, spicy whole duck.  You also know that we like spices – this recipe calls for a savory Indian spice rub.

Before we share how we prepared it, we’d like to point out that this $18 duck, will feed 2 hungry Svendblads, and will give you the opportunity to make a whole big pot of duck soup after you’re done munching on the tenders. Watch for our duck soup recipe shortly. It should feed 4 hungry adults. Yumm!

If you like this dish, also check out our Tamarind Duck Breast. Super delicious!

So here is the amazing line up of spices and ingredients for our roasted duck:

  • 1 whole duck (Mary’s organic)
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground coriander
  • 1/4 tsp turmeric
  • 1 tsp garam masala
  • 1 1/2 tbsp Ghee
  • 1/4 tsp of sea salt
  • fresh black pepper to taste

Pr-eheat “convection” oven to 375 degrees. Depending on your oven you could potentially turn it to 385 degrees, just as long as your meat thermometer reads 170 when done  – you’re good to go. Ours cooked for about 55 mins on 375.

Boil 2 cups or so of water.

Now let’s prep your duck. Make sure to thoroughly wash your duck and pat it dry. Set neck and innards aside. Get your roasting pan ready place your duck inside and slowly pour the boiling hot water over the duck, turn and pour the rest over the other side of the duck. The skin will contract, which will ensure that the skin gets nice and crispy. Pour all water out and pat duck completely dry.

Melt Ghee and stir in all spices and brush onto entire duck and begin to roast breast up.

Do not discard carcass, neck or innards – save for soup. We’ll post soup recipe shortly.

We hope that you like this as much as we did; we served our with some asparagus, but you can choose any of our side dishes or your own favorites.

Best and Worst of Nutty Kitchen 2010

As we prepare to ring in the New Year we thought it would only be appropriate to take a look back and share some of the best and worst posts from the past year.  So here are the top ten and bottom five posts based simply on number of views.  We think the bottom five are excellent recipes on their own, but it’s interesting to see that several are shrimp recipes. This is definitely a meat eating crowd!🙂

Nutty Kitchen Top 10 of 2010

Thai Almond Pork: Awesome for lunch or dinner Read more of this post

Bacon Cauliflower

Cauliflower is one of our favorite veggies to eat, not just for its’ delicious taste, but also for its’ amazing nutrition. We love it ground up as a rice substitute, steamed, grilled, sautéed or Austrian style which we’ll share in the near future.

Today we thought we’d give you an interesting alternative to the steamed method.

Buy one large head of cauliflower, wash it and shake it dry. Cut it into quarters and let it sit for about 10 minutes, this activates all the nutrients. Break the head into florets, just like in our photo and set aside.

What you’ll need:

  • 1 large head of cauliflower
  • 4 – 6 strips of your favorite nitrate free bacon, chopped, ours was so lean that I had to add 1 tbsp of Ghee
  • 1/2 bushel cilantro about 1/2 cup loose
  • 4 large cloves of your favorite garlic, finely chopped, we used a pink one from our local farmer
  • 1 tbsp Ghee (optional)
  • sea salt (optional)
  • some fresh ground black pepper

We used a non-stick pan this time, heated bacon added garlic when the bacon was half way done – careful not to burn the garlic or it will lose its’ lovely taste. Now add the florets and toss on medium – high heat for about 5 minutes, until the florets get a little golden brown. Add 1/4 cup water, pepper and cilantro and cover on medium for another 5 minutes or so. How easy is this?🙂 10 minutes and you have an amazing side dish that rocks if you pair it with a tasty local pork chop, or chicken or even fish…anything really. Enjoy!

Mom’s Poppy Seed Apple Cake

Merry Christmas – Feliz Navidad – Frohe Weihnachten – Happy Holidays!

This has been a very busy December for us here at Nutty Kitchen, as I am sure yours has been too. This year just seemed to fly by.

Today I wanted to share an old recipe from my mom’s famous kitchen with you. It’s truly an amazing treat that’s very moist and decadent. I made this for my birthday this past Sunday, and it happens to be one of Henry’s favorite sweets. It is quite easy to make and turns out amazing every time. 

So here’s how you go about it.

You will need the following ingredients:

  • 700 grams tart apples (I use small pink lady apples that come in a bag)
  • 1/4 to 1/2 cup raw local honey (we prefer ours with a 1/4 cup)
  • 5 eggs
  • 150 grams ground poppy seeds
  • 1/2 tsp baking powder
  • 1/2 cup organic plump raisins
  • 50 grams blanched almond flour
  • a little lemon zest

Pre-heat your oven to convection 350 F. Lightly grease a non-stick round cake pan with some coconut oil and set aside. In a small mixing bowl beat egg whites until totally stiff and set aside. In medium to large size mixing bowl beat egg yolks until a little frothy, add honey, almond flour, poppy seeds, raisins, lemon zest and baking powder. Mix very well until it is all blended. Peel apples and shred them leaving all juices to add to the mixture, Mix well until it’s blended, and then gently fold in the stiff egg whites. Be sure that the mixture does not show any big white lumps of egg whites, it has to be perfectly “folded” in with a spatula – not the hand mixer. Pour the cake batter into the cake pan and bake for 40 – 45 minutes. Check with a metal kabob stick to see if it’s done.

out of the pan without topping

Check out the Gluten Free Banana Square recipe for the chocolate cover. We love this one – enjoy every bite!

A very Merry Christmas to you all! We hope that this makes it to your Holiday Table this year.🙂

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