Ingredients:
1 lb petrole sole
6 limes- juiced
1 tomato chopped
1/4 of a green pepper chopped
1 celery stalk chopped
1/2 red onion chopped
1/4 cup chopped cilantro
1/4 cup chopped parsley
1 tbsp white vinegar
1/2 tsp each salt & fresh cracked pepper
A few shakes of Tabasco
Pictures from South America, as Tami travels through Chile and Argentina!
Slice the 3-4 large beefsteak tomatoes into 1/2 in slices
Slice the 3-4 large fresh mozzarella balls into 1/2 inch slices as well
Layer the mozzarella on top of the tomato slices
Layer with fresh basil leaves
Sprinkle with extra virgin olive oil and season with salt & pepper
Straight from Nourishing Traditions. The best soup we’ve tried from that cookbook!
Ingredients:
2 medium onions
3 tablespoons butter
6 cups chicken stock
4 red potatoes, quartered
2 bunches asparagus, chopped into 1/4 inch pieces
2 cloves garlic, minced
sea
Our newest idea: Mindless Monday! What’s deal with that? Well… we’ll be the first to admit that some of our recipes are a little time consuming. So we thought we’d highlight some of the easier, quicker, less time-intensive options. This also means that the recipes are open to interpretation. Think of Monday recipes like the Pirate Code “they’re more like guidelines.”
Saute the spinach and onions in an oven proof pan until spinach is wilted and onions are translucent
Whisk the eggs (8) together with some milk (1/2 cup), salt and pepper
Add sun-dried tomatoes, and chopped up sausage to the spinach in the pan, if you want
Pour the egg mixture over all of it
Pick up the spinach with your spatula to let the egg seep under
Cook on medium until egg is about half way done
Layer on as much goat cheese as you want (or not!)
Pop into the preheated oven (400F) for about 15 minutes
Done when the egg is cooked through!
Marinade:
Olive oil, lemon juice, lemon rind, freshly minced garlic, sea salt and pepper
Mix about 1 cup of olive oil, with the juice and freshly grated rind of two lemons
Whisk in the garlic (2-4 cloves), salt and pepper
Pour over salmon to marinate for 10 – 15 minutes
Bake @ 450 for 7-10 minutes
Before:
Take the raw, whole chicken and smother with olive oil and lemon rind
Stuff with rosemary and the lemon (punctured all over)
Bake @ 350 for about an hour (3-4 pound chicken)
After:
Pâté finger sandwiches are a super easy addition to any tea party! You can simply buy pâté at your local store, or if yo’re feeling ambitious (and not squeamish) bust out your food processor and make your own!
Ingredients:
1lb chicken livers
1 small lemon, zested and juiced
1 medium onion
6 cloves garlic
6 strips bacon
2 teaspoons fresh thyme
2 tablespoons fresh parsley
1/2 teaspoon apple cider vinegar
1/8 teaspoon red pepper flakes
sea salt to taste
This is a modified version (meaning we took out the crazy ingredients that are hard to find in the states) of the traditional dish that that Tami made at a cooking class in Laos. It can be made with chicken, fish, tofu or pork.
Ingredients:
1 pound of ground beef
2 tables spoons beef stock
1 medium lime or lemon
bean sprouts
1 bunch green onions
2 shallots
2 cloves garlic
1 bunch fresh coriander (or cilantro), finely chopped
2 stalks of lemongrass, thinly sliced (white part only)
salt
1 teaspoon chili powder
1/4 teaspoon fish sauce
Ingredients:
4 avocados
1/2 tomato, diced
1/4 onion, diced
lime juice
sea salt
Instructions:
Smash the avocados in a bowl until you’re achieved your desired consistency
Add in the tomato and onion
Squeeze in the fresh lime juice, to taste
Salt to taste
Serve with chips!
All this week we’ll be posting recipes from our international night! Guacamole, representing Mexico; Chicken Bistila, representing Morocco; Beef Larp, representing Laos and Sigara Börek, representing Turkey! An international delight for the palette!
We already love edamame, so adding cheese can only be a good thing! Found and followed the recipe from FoodNetwork.
Ingredients:
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 teaspoons finely chopped fresh rosemary leaves
2 cups (9 ounces) shelled edamame beans
1 (15-ounce) can cannellini beans, drained and rinsed
5 ounces pecorino, cut into 1/2-inch chunks
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon finely ground black pepper
The best walnut oil in the world comes from La Nogalera! That’s where we got this recipe!
Ingredients:
2 Tbsp. walnut pieces2 lbs. new potatoes, such as Jersey Royals or Charlotte
1 Tbsp. tarragon or cider vinegar washed or scrubbed
2 tsp. Dijon mustard
1 Tbsp chopped fresh tarragon leaves
4 Tbsp. walnut oil
1 large shallot, finely chopped
1 tsp honey
2 Tbsp chopped cornichons or gherkins (optional)
flaked sea salt and freshly ground black pepper
Ingredients
1 4lb leg of lamb with bone removed
5 cloves of garlic
1/4 cup of chopped rosemary plus 4 twigs of rosemary
5 tbsp olive oil
2/3 cup chicken broth
salt and pepper
4 potatoes sliced
Grilled up the chicken, bell peppers and onions. Shredded some cheese. Tossed it all on the griddle. Cooked until everything was nice and gooey warm. Lunch time!
Ingredients
3 large potatoes, peeled and cut into 1-inch cubes
3 large eggs
1/2 cup diced onion
1/2 cup diced celery
1 pickle diced
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground pepper
1 cup mayonnaise
Everything is better with bacon… brussel sprouts are greatly enhanced by bacon and cooking them in bacon grease! Very simple. yet very delicious recipe!
Ingredients:
Bacon
Brussel Sprouts
Instructions:
Cook the bacon, chop the brussel sprouts
Cool and crumble the bacon, cook the brussel sprouts in the bacon grease
Crumble the bacon over the brussel sprouts
Enjoy!
We had some leftover mozzarella, and tomatoes that wasn’t enough to do anything else with, so we created a salami salad!
Thank you Betty Crocker for this classic!
Ingredients:
1 1/2 pounds beef sirloin steak (1/2 inch thick)
8 ounces fresh mushrooms sliced (2 1/2 cups)
2 medium onions thinly sliced
1 garlic clove
finely chopped
1/4 cup butter or margarine
1 1/2 cups beef broth
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles
This recipe was inspired by the recipe of the same name in Nourishing Traditions, we just didn’t quite have all the same ingredients, but we went with it anyway.
Ingredients:
2 pounds lamb, cut into 3/4 inch pieces
1 cup yogurt
1 teaspoon cumin
1 teaspoon coriander
4 tablespoons clarified butter
1 medium onion
2-3 cups beef stock
2 cloves garlic, minced
1/2 teaspoon saffron threads (soaked in two tablespoons water)
1 tablespoon freshly grated ginger
1/4 teaspoon ground turmeric
juice of 2 lemons
1/4 cup cilantro, chopped
The world’s most ridiculous conversation took place while I was making this…
Peter asks what I’m making.I say “bread pudding with the left over cubed bread.” He eyes the bacon I’m frying and asks “with bacon?” “Well, yeah, bacon makes everything better!” I reply. “Even dessert?” he asks skeptically. “Dessert??? This has bacon, cheese, spinach and sun-sried tomatoes. I didn’t know where was such a thing as sweet bread pudding” I reply. Pause. “I didn’t know there was such a thing as savory bread pudding!” LOL
Ingredients:
1 loaf bread, cut into 1-inch cubes
1 (5-ounce) package spinach leaves
1 jar sun-dried tomatoes, drained well
1/2 cup bacon, cooked and crumbled
2 cups shredded sharp Cheddar cheese
(we threw in a mixture of all the cheeses we had on hand… gruyere, parmesan and a bit of asiago too)
6 eggs
3 cups milk
Sea salt and freshly ground pepper to taste
