As promised, we are sharing some tasty ways to prepare wonderful Okra. Most people don’t care for it all that much because it can get a bit slimy…I happen to love Okra in every way, slimy or not. This dish is brought to you by Henry, who wanted to be the first in the line…
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Black Sesame Ahi Tuna
Ahi Tuna should be wonderful light or dark pink with as few white visible fibers as possible running through. We prefer buying sushi grade and about an inch thick. We wanted to share a quick, healthy and very light dish with you as a great mid-week alternative. I made three steaks tonight for the both…
Read MoreBacon Wrapped Scallops
To most of us here in the US this is a fairly common appetizer, but the reality is that this is a very special treat, or dinner if you really think about it. The ingredients are amazing and so different, and the tastes that they create together are an absolute marriage of love and compliment.…
Read MoreMom’s Banana Nut Bread
We had all these great bananas, then we watched them get riper and darker…but then they are too yucky to eat…hmmm what to do? 🙂 My mom’s great recipe jumped to mind. Super quick, easy and beyond moist – so whip up a batch today! Ingredients for this crowd-pleaser: 100 grams of unsalted butter, we…
Read MoreAustrian Zwetschenkuchen (Austrian Plum Cake)
OMG 🙂 there really is no other way to describe this one…a favorite that I learned to make in cooking school many years ago. Of course I have modified it to fit our lifestyle, so it does not have the heap of white sugar and white flour among a few other no no’s. We want…
Read MorePrimal Stuffed Chicken with Brussel Sprouts
Let’s de-mystify making a whole chicken for dinner. It really is very easy to make and fairly inexpensive, especially if you do not buy pastured or organic chicken. We insist on pastured and organic because most chickens are not kept well and are injected with hormones to say the least. A pastured organic chicken for…
Read MoreMashed Butternut Squash
Oh my, who does not love this most lovely of squashes? What a great alternative to sweet potatoes. We usually have butternut squash as soup, but mashed, it equally delicious and of course ultra nutritious! We just made it with our Primal Rump Roast which we’ll post this week. Here’s what you’ll need: 2 medium…
Read MoreAcorn Squash Cream Soup with Bacon
We love a good squash, butternut, spaghetti, acorn, etc. Today we would like to share our Acorn Squash Cream Soup topped with yummy crunchy bacon. Mark Sisson calls Acorn squash a smart fuel, and duly so. This soup is fabulous warm or served chilled on a hot day for lunch. Either way, it is incredibly…
Read MoreAmino Glazed Cod
When we lived in Boston, Henry and I used to visit Oishii Sushi on special occasions. The chef used to prepare this fantastic warm glazed black cod for us. …one of the tastiest morsels that we’ve enjoyed on our culinary journey. A short while back, we discovered a cool coconut company that sells Coconut Aminos and…
Read MoreLive-r for life!
Today we wanted to introduce something a little different, an organ meat, or offal that some of you may have never eaten, or perhaps one that you’ve not eaten since your childhood. We grew up eating calf’s liver, and although it might be an acquired taste for some, we find it to be quite delectable…
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Nutty Kitchen 