Tom Kha Gai (Thai Coconut Soup)

We love Thai food and find it so complimentary to our beliefs and lifestyle. This is a staple in our house, which we love to eat for breakfast, lunch or dinner. Give this a whirl and let us know what you think. Ingredients for Soup 2 lbs of organic skinless chicken thigh meat, cubed; if you prefer you can substitute 1 lb of shrimp & 1 lb of scallops 1 can coconut milk 3 cups of fresh sliced mushrooms, white or brown, really your choice 1 – 3 tbsp fish sauce, start with one tbsp at a time and taste, … Continue reading Tom Kha Gai (Thai Coconut Soup)

Halibut, Tomato Coconut Style

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 … Continue reading Halibut, Tomato Coconut Style

Bolitas de Platano Maduro con Tocino (Plantian Balls)

Oh my Goodness…those are the words that describe these amazing little guys.  I came home from the gym the other night and the house smelled incredible, different, but yet familiar. I smelled Colombian food, but really could not place it. You will have to make this to really get the flavors to explode. Henry had developed a new side dish, which has made it into the top ranks of my favorites immediately. You will need the following for 1 serving, approximately 4 balls: 1 ripe (golden yellow) plantain 1 thick slice of bacon 1 garlic clove a small wedge of … Continue reading Bolitas de Platano Maduro con Tocino (Plantian Balls)

Bison Masala with Fresh Curry Leaves

Fresh curry leaves are fabulous…they actually do not have anything to do with “Curry” they are little gorgeous green leaves that enhance your dishes.  The leaves are highly valued as seasoning in southern and west-coast Indian cooking, and Sri Lankan cooking, much like bay leaves, and especially in curries, usually fried along with the chopped onion in the first stage of the preparation. They are also used to make thoran, vada, rasam and kadhi. In their fresh form, they have a short shelf life, and they don’t keep well in the refrigerator. They are also available dried, though the aroma … Continue reading Bison Masala with Fresh Curry Leaves

Black Cod in Tomato Puree

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 lb of gorgeous black cod 1/2 cup of fresh tomato sauce (we made our own from fresh tomatoes and pureed them) 1/4 cup of Aroy-D coconut milk 1 … Continue reading Black Cod in Tomato Puree

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. … Continue reading Thai Ground Pork in Coconut Milk

Cilantro-Mint Pesto Baked Cod

We love cilantro and all of it’s amazing health benefits. The combination with fresh mint knocks it out of the park. This is a very easy dish to make, and you can prepare it in advance if you are having a dinner party. All these ingredients work really well together to give you a wonderful clean and light taste. This recipe feeds 2 of us or 3 normal people :-)  You will have a little bit of left over pesto, but that will work beautifully on some sunny side up eggs or however you like them. It’s also great on … Continue reading Cilantro-Mint Pesto Baked Cod

Thai Green Curry with Prawns

This time I’d like to share a personal favorite of mine, Green Thai Curry with big juicy prawns. It is a quick dish that is delicious always satisfying. Pair it with some delicious Cauliflower rice and enjoy it. I loved mine by itself last night. Please let me know what you think of it, once you make it. Here’s what you’ll need: 1.5 lbs of 16 count prawns (peeled, butterflied and cleaned) 1 green bell pepper, sliced 2 Anaheim peppers, chopped 1 yellow onion, sliced 2 tbsp coconut oil 1 tsp Thai spice blend (no salt/sodium added) 2 pinches of … Continue reading Thai Green Curry with Prawns