cook for life!
Creme Brulee (burnt creme) has been around for a few hundred years and is originally from France, but didn’t become super popular until the 1980’s. It is usually made with heavy creme, but we are offering it to you with coconut milk and much less sweet. As this beautiful Fall/Winter season is upon us it…
Read More
As you know, we always mix our own ingredients to make a dish, but we thought that this time, we would show you a gluten-free pizza recipe that you can make quickly and easily have access to pretty much throughout the U.S. It is not always easy to find all the right flours required to…
Read More
Although we’ve been cooking as usual, we haven’t really shared recipes consistently and we are sorry for that. We are back and you can expect consistent posts. Thank you for your continued visits and recreation of our dishes. Ingredients 2 cups calamari tentacles 1/2 lb cod, cut into 1/2 inch pieces (you could also use…
Read MoreYUMMM! That’s all we can say. I grew up eating these all the time, but they were made with flour. The end of summer is perfect for these as the European plums are in season and they have just the perfect ripeness and flavor. The original dumplings are made with dough from flour and are…
Read MoreWe love these lemon squares from Elana’s Pantry, bu we did modify them quite a bit to suit our much less sweet palate and overall palate. Thank you Elana! This recipe yields about 48 squares For the crust you will need: 3 cups almond meal pinch of sea salt 4 tbsps coconut oil 1 tbsp…
Read MoreIt’s almost summer her in Arizona, and we are looking for lighter, but satisfying lunches like this great tasting coconut flour dusted calamari. Server this with some of your favorite light white wine, we prefer Arizona Stronghold Tazi as a pairing. This is so easy to make and will make you and everyone happy! The…
Read MoreIn the previous post we made these awesome macaroons, but ended up with 8 left over egg yolks, hmmmm…what to do? We decided to turn these great yolks into a custard that is very different in taste and ingredients from our previously posted Vanilla Custard. This is a powerhouse dessert or quick breakfast after your…
Read MoreThis is one of our favorite things to eat. The meat is very tender and tastes a little like Halibut cheeks meets super tender chicken. We purchase ours from a local Asian market as they otherwise sometimes difficult to find. The frog meat is very lean and will work well with more complex side dishes…
Read MoreBehold the Baked Taro Chips! We make these anytime we want some sturdy dipping chips. These are awesome to make ahead of time for guacamole, salsa or a great yogurt dip. They are hardy and very tasty, easy to make and a must try. Taro root is a great alternative to potato chips but must…
Read MoreWe love a good tuna steak. The key is to find proper tuna steaks without white marbling. There really is not that much to say for this dish, other than: amazing! Please try this and you judge. The sauce is divine. Way to go Henry! INGREDIENTS for 4 servings 1 cup chopped fresh cilantro leaves…
Read More
Nutty Kitchen 