Tag Archives: salt

“Gravy”

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Tools required: Immersion blender
Serves 4

Ingredients

1 slice bacon
Chicken giblets
Chicken juices reserved from Mediterranean Chicken recipe
Dried oregano and rosemary to taste
2 Tb mashed cauliflower (for use as thickener)
Salt and pepper to taste

Instructions

In pan, cook the bacon – it adds wonderful flavor.
Remove the cooked bacon, but keep the grease (this is what we’re after anyway – feel free to snack on the bacon).
In the bacon grease, cook chicken giblets and remove from pan for more snacks (this step deepens the flavor of the gravy).
Now, add the chicken juices reserved from the roasted chicken and stir.
Add a tsp each of oregano and rosemary if you like.

Once combined, pour into your 2 cup measure along with 2 Tb mashed cauliflower.
Blend with immersion blender until you reach a gravy consistency (you may need to add more mashed cauliflower to reach your desired texture).
Add salt and pepper to taste.

Pour liberally over EVERYTHING. Seriously, this is delicious.

Smoked Salmon Cucumber Rounds

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No special tools required
Serves 4 as a light snack, or 2 for lunch

Ingredients

Smoked salmon
1 cucumber
4 hardboiled egg yolks (Trader Joes sells peeled hardboiled eggs, making this super easy)
1 lemon, zest and juice
Salt to taste
Dill for garnish

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Crustless Quiche – 2 ways

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Tired of scrambled eggs? Add some veggies to your eggs and mix up your routine. Great for a weekend brunch or make ahead and bring to work with you.

Ingredients: 

4 eggs
salt & pepper to taste
Coconut oil to grease the pans

Veggie Lovers add:
1 zucchini & 1 carrot (or two of each) – shredded

Meat Lovers add:
2 pieces of bacon, chopped into small pieces
2 breakfast sausages, chopped into small pieces

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Turkey Meatballs with Kale & Zucchini

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The best part about these meatballs is that they’re actually half vegetable! Double the recipe to make a whole pan so you can bring them to work throughout the week for lunch.

Ingredients: 

1 pound ground turkey
2 zucchini – shredded
1 bunch of kale – chopped in food processor
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon pepper

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Pork Chops Stuffed with Prosciutto

We found this recipe in the great Italian Gourmet Cooking magazine that’s out on the newsstands now!

Ingredients:

4 bone-in, thick-cut pork chops (center cut rib chops)
8 sage leaves, cut into ribbons
8 thin slices mozzarella
4 slices prosciutto
olive oil
kosher salt
freshly cracked black pepper

 

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Zucchini Crustless Quiche

Ingredients:

3 small zucchini
1 onion, chopped
2 pieces of bacon (cooked)
6 eggs total
1/2 cup parmesan (shredded)
1/2 cup feta (shredded)
8 oz Monterey jack cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup fresh parsley
2 pieces of toast cut up into small pieces

 

Instructions:

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Waldorf Chicken Salad

Ingredients:

2 large boneless, skinless chicken breasts
1 tablespoon olive oil
Salt
2 medium celery ribs, diced
green onions, minced
1 large crisp apple, cored and diced
6 tablespoons chopped, toasted walnuts
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons juice from 1 lemon
2 tablespoons minced fresh parsley leaves
Salt and ground black pepper
1 teaspoon celery salt

 

 

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Ceviche

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

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Hummus

Ingredients:
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1 teaspoon salt
2+ tablespoons olive oil

Caprese Salad

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

Mindless Monday: Spinach Frittata

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!

Lemon Garlic Salmon

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

 

Pumpkin Cinnamon Rolls

FoodPornDaily.com is our drool-a-day website.
The cookbook is just as beautiful and where we got the following recipe…

Dough Ingredients:

4 Tbsp. butter, melted
¼ cup granulated sugar (or in our case  Maple Sugar)
½ tsp. salt
1 cup canned unsweetened pumpkin puree
1 large egg, beaten
½ cup lukewarm water (105 – 110 degrees F)
1 packet active dry yeast
1 Tbsp. granulated sugar
3 ¾ cups flour, plus extra- as needed
cooking spray

Filling Ingredients:

4 Tbsp. butter, at room temperature
2/3 cup brown sugar
1 Tbsp. ground cinnamon
¼ tsp. ground cloves
1 tsp. ground ginger
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg

Instructions:

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Pâté

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

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Beef Larp

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

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Guacamole

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!

Edamame Cheese Salad

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

 

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