Poached Cod with Tomato and Saffron
Posted: January 27, 2014 Filed under: Recipes Leave a comment
Flaky, Buttery Cod Happily Swimming in a Sea of Tomatoes, White Wine and Saffron
From- BonAppetit.com
2 tablespoons butter
2 cloves garlic thinly sliced
1 teaspoon Aleppo pepper or ½ crushed red pepper flakes
1 14.5-oz. can whole peeled tomatoes, drained
¼ cup dry white wine
2 bay leaves
pinch of saffron threads
Kosher salt and freshly ground black pepper
4 8-oz. skinless cod fillets
1) Heat butter in a medium skillet over medium heat. Add garlic and Aleppo pepper and cook, stirring often, until fragrant (garlic should not take on any color), about 3 minutes.
2) Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron, and ½ cup water. Bring to a boil, reduce heat, and simmer until flavors meld, 5–7 minutes; season with salt and pepper.
3) Reduce heat to medium-low; season cod with salt and pepper and place in skillet. Cover and cook at a bare simmer until cod is opaque throughout and beginning to flake, 5–7 minutes (thicker pieces will take longer to cook).
4) Gently transfer cod to shallow bowls and spoon poaching liquid over.
Oven Charred Okra with Bacon Jam
Posted: January 23, 2014 Filed under: Recipes | Tags: bacon, bacon jam, Paleo Leave a comment
Wow, what an amazing dish!
For the bacon jam:
- 8 ounces thick-cut bacon, cut crosswise into 2-inch pieces
- 1/4 medium yellow onion, thinly sliced
- 3 tablespoons packed dark brown sugar
- 3 cups low-sodium chicken broth or stock
- 1 tablespoon honey
- 1/4 teaspoon smoked salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
For the okra:
- 12 ounces fresh okra
- 1/4 teaspoon smoked salt
- 3 Tablespoons butter
For the bacon jam:
- Place the bacon in a large heavy-bottomed pot or Dutch oven over medium heat and cook, stirring occasionally, until the fat has rendered and the bacon is starting to brown, about 10 to 15 minutes.
- Add the onion, season with salt, and cook, stirring occasionally, until the onion has browned, about 5 minutes. Add the sugar and stir to combine.
- Add 1 cup of the broth and bring to a simmer, scraping up the browned bits from the bottom of the pot. Continue to simmer, stirring occasionally, until the mixture thickens and almost all of the liquid has evaporated, about 8 to 10 minutes.
- Add 1 more cup of the broth and simmer, stirring occasionally, until the mixture thickens and almost all of the liquid has evaporated, about 8 to 10 minutes.
- Add the remaining cup of broth, honey, measured salt, and black pepper and stir to combine.
- Transfer the mixture to a blender and reserve the pot. Blend until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off).
- Return the mixture to the reserved pot, place over medium-high heat, and cook, stirring occasionally, until reduced to about 1 1/2 cups, about 6 to 8 minutes. Remove from the heat and stir in the butter; set aside. (At this point, the bacon jam can be cooled to room temperature and then refrigerated in an airtight container for up to 2 weeks. Re-warm before using.)
For the okra:
- Preheat oven to 425 degrees. Trim the stems from the okra and cut each pod in half lengthwise. Place in a large bowl, add the salt, and toss to combine; set aside.
- On a large, well-seasoned or enameled thick baking pan, add the okra, cut-side down in a single layer, bake for about 15 minutes, then start to watch closely. You want it charred, but not burnt. When finished baking, remove to a medium bowl.
- Add 1/2 cup of the bacon jam to the pan (reserve the remaining bacon jam for another use), and stir to combine. Immediately transfer to a serving dish.
Best Lentil Stew Ever!
Posted: January 15, 2014 Filed under: Recipes Leave a comment
2 cups of green or red lentils- washed, drained
5 cups boiling water
1 teaspoon salt
2 1/2 Tablespoons clarified butter (ghee)
1 large onion- diced
3 stalks celery- diced
2 large bay leaves
1 Tablespoon cumin
1 teaspoon smoked paprika
1 tablespoon minced garlic
1 teaspoon thyme
1 teaspoon turmeric
1 tablespoon fresh, minced ginger
6 cups beef broth
salt and pepper to taste
3 tablespoons ketchup
salt and pepper to taste
1) Rinse and drain lentils, cover with salt and boiling water, let sit while you begin toasting the spices.
2) Heat heavy bottom pan (I use a Dutch oven) to medium heat. Add cumin, turmeric, smoked paprika and toast until fragrant, about 3 or 4 minutes, stirring.
3) Add butter, stir. Add onions, celery; sauté’ until translucent. Add ginger and garlic and stir until fragrant. Do not let burn!
4) Add bay leaves, thyme and sauté’ briefly. Now drain lentils and add to pot with beef stock. Simmer about half an hour, until lentil;s are cooked. Stir in ketchup, simmer another few minutes. Adjust seasonings.
Mocha-Cocoa-Coconut Crinkles
Posted: January 5, 2014 Filed under: Recipes Leave a comment
I found this recipe on 
how sweet it is. I made them gluten free!
3 Dozen Cookies
1/2 cup butter, softened
1 cup packed brown sugar
2/3 cup unsweetened cocoa powder
1 tablespoon instant coffee crystals
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 egg whites
1 cups sweet rice flour
½ cup Tapioca flour
1/3 cup granulated sugar
2 tablespoons unsweetened cocoa powder
1/2 cup grated coconut
1.In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, the 2/3 cup cocoa powder, the coffee crystals, baking soda, and cinnamon. Beat until combined, scraping sides of bowl occasionally.
2. Beat in egg whites. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill about 1 hour or until dough is easy to handle.
3.Preheat oven to 350 degrees F.
4. In a small bowl combine granulated sugar and the 2 tablespoons cocoa powder; set aside. Shape dough into 1-inch balls. press lightly between your palms to slightly flatten cookie; roll in sugar, reserving remaining mixture. Place cookies 2 inches apart onto cookie sheets.
5.Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to wire racks; cool. Sprinkle cookies with the remaining sugar mixture.
Dijon Mustard- from scratch!
Posted: January 5, 2014 Filed under: Recipes | Tags: Paleo Leave a comment
- · 4 ounces Mustard Seeds (Dark Seeds Are Hotter)
- · 1 cup onions- diced small
- 1 teaspoon butter
- · 3 Tablespoon Honey
- · 2 teaspoon Salt
- · ½ teaspoon Turmeric
- 1/2 teaspoon Cumin
- · ½ teaspoon Garlic – minced
- 2 cups white wine
- · Cider Vinegar
For the mildest mustard, add the vinegar at the same time as the water
1) Use utensils and mixing vessels that are glass, or ceramic — anything but aluminum, which can be dissolved by the vinegar.
2) Grind mustard seed in coffee grinder to a very fine powder. Whole seeds come in ‘white’ (yellow), brown, and black varieties. The darker the seed, the stronger the mustard.
3) Take the dry ingredients. Grind in a spice grinder until relatively fine. This way you won’t have to do any soaking. The sound of the grinding will change when the mustard reaches an evenly ground consistency.
4) Simmer the onions, garlic, honey, wine, butter and salt until onions are transparent, about 20 minutes.
5) Add ground spices. To make it sweeter, try anise or cinnamon; to make it hotter, try ginger, cloves, or one of the black peppers. Taste and adjust seasoning.
7) Mix together, cover, microwave for one minute. Leave on the counter until the hotness is at your desired strength. Wait between 2 hours and a day for flavors to blend. Aging for a day is typically needed for the flavors to mellow, however some find that the best flavor arises after aging for several weeks. Aging mustard in the refrigerator will cause it to stay hotter longer. Aging mustard in a closed container in a cupboard or on the counter is safe, as mustard has anti-bacterial properties.
8) Adjust consistency as necessary with juice, vinegar, or other liquids; mustard will thicken over time.
Jamu Kunyit, a Balinese-style Turmeric Juice with Tamarind
Posted: January 4, 2014 Filed under: Products, Recipes Leave a comment
I have been using turmeric for a while as an immune system builder. A client wrote me recently to tell me about this drink she had in Bali, and wanted to know if I could make it for her. I made a batch this week and really love it; it’s refreshing and healthy!
You can order it from the Beyond-Paleo webpage!
Turmeric is known to be one of the most powerful healing herbs. It is great for bones and joints as it has anti-inflammatory properties. It prevents metastases from occurring in many different forms of cancer.
The wide range of turmeric health benefits come mainly from its main ingredient, curcumin. This widely researched component of turmeric is highly therapeutic and is used in various drugs and pharmaceutics mainly because of its immunity boosting and anti-oxidant properties.
- Boosting Immunity – Curcumin has a huge therapeutic value and boosting immunity is one of the most important properties of curcumin. “5 to 8 times stronger than vitamin E and stronger than vitamin C, this antioxidant breakthrough may help boost your immunity, maintain normal cholesterol levels, and put the brakes on aging,” says Dr. Joseph Mercola about the curcumin in turmeric.
- Anti-inflammatory and Anti-oxidant Property – Free radical causing oxidative damage of DNA and proteins are associated with a variety of chronic diseases such as cancer, atherosclerosis, and neurodegenerative diseases. Curcumin plays an important role in curbing these conditions.
- Curcumin Prevents the Development of Type 2 Diabetes in people who have prediabetes.
- Turmeric Improves Rheumatoid Arthritis, according to a study by Chandran and Goel at Nirmala Medical Center, Kerala. The researchers also found that curcumin treatment was safe and did not relate with any adverse events.
- Curcumin in turmeric has a potential role in the prevention and treatment of Alzheimer’s disease, according to a study published in the Annals of Indian Academy of Neurology.
- Researchers from Cancer Biology Research Center, South Dakota, claim that curcumin may be an effective chemopreventive and therapeutic agent for cervical cancer prevention and treatment. They found that curcumin treatment suppresses cervical cancer cell growth by altering the HPV-associated molecular pathways in cervical cancer cells.
Tamarind has many medicinal uses;
- While lemon composes of citric acid, tamarind is rich in tartaric acid. Tartaric acid gives a sour taste to food but is also a very powerful antioxidant. (Anti-oxidant E-number is E334). It helps the body protect from harmful free radicals.
- Tamarind fruit contains many volatile phytochemicals such as limonene, geraniol, safrole, cinnamic acid, methyl salicylate, pyrazine and alkylthiazoles. Together these compounds account for the medicinal properties of tamarind.
- This prized spice is a good source of minerals like copper, potassium, calcium, iron, selenium, zinc and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Iron is essential for red blood cell production and as a co-factor for cytochrome oxidasesenzymes.
- In addition, it is also rich in many vital vitamins, including thiamin (36% of daily required levels), vitamin A, folic acid, riboflavin, niacin, and vitamin-C. Much of these vitamins plays antioxidant, and co-factor functions for enzyme metabolism inside the body.
- Turmeric’s also a natural liver detoxifier and a kidney cleanser, and it speeds metabolism and aids in weight management. Plus it heals and alleviates conditions of depression, psoriasis, damaged skin, and arthritis.
Recipe
- 5-7 inches turmeric
- 5-7 tamarind
- 2 lemons
- raw honey
- water
- blender
- strainer
- bowl
- mason jar(s) or other glass jar with lid
1. Gently scrub turmeric root, there is no need to peel.
2. Crack and open tamarind. Make sure you get all the inner roots off, too. We’re only going to use the inner fruit.
3. Fill a big pot with water, put peeled turmeric in and let it boil for at least 20 minutes until the water becomes a rich and vibrant marigold color.
4. While the turmeric water is boiling, get a pan and pour 1 inch of water in with the peeled tamarind. Move the fruit around with a wooden utensil, mix it in with the water so it can melt and dissolve into a jam like texture. More water shouldn’t be needed, but if it’s looking a bit dry, pour water in as needed.
By this time, you should be able to see the little seeds coming out. When the texture looks soft, turn heat off and let it cool down.
5. Go back to the turmeric water. By now, the color should look ready. Pour a little bit of cold water to lower the temperature. Take the turmeric water and pour it into the blender with the turmeric. We boiled it so the root could soften and have more flavor, now it’s ready to buzz in the blender for even more flavor and richness! Blend, blend, blend. The color now should look like an extra extra fiery marigold.
6. Go back to the tamarind in the pan. Pour substance into the strainer that is placed on top of a small bowl to catch the tamarind. Swish the jam like substance around in the strainer with the wooden utensil– we only want to use the soft bits of the fruit. No seeds, no seed peels.
7. Pour the tamarind that has been caught in the bowl into the blender with the turmeric water. Buzz it around again.
8. Squeeze your lemons into the blender. Now take the blender and pour your yummy juice into your mason jar(s). Add honey to taste, close with lid, shake it up to mix.
9. Store in fridge up to 3-4 days and drink daily!
French Apple Cake
Posted: December 27, 2013 Filed under: Recipes Leave a comment
This dessert is similar to a cake, custard and apple pie! It has a custardy, apple-rich base beneath a light, cakelike topping.
SERVES 8 TO 10
The microwaved apples should be pliable but not completely soft when cooked. To test for doneness, take one apple slice and try to bend it. If it snaps in half, it’s too firm; microwave it for an additional 30 seconds and test again.
INGREDIENTS
- 1 1/2pounds (about 5 medium apples) Granny Smith apples, peeled, cored, cut into 8 wedges, and sliced 1/8 inch thick crosswise
- 1 tablespoon Apple Brandy or White Rum
- 1 teaspoon lemon juice
- 1 cup plus 2 sweet rice flour
- 1 cup plus 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg plus 2 large yolks
- 1cup melted butter
- 1cup coconut milk
- 1teaspoon vanilla extract
- Confectioners’ sugar
INSTRUCTIONS
-
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Butter 9-inch spring form pan.Place prepared pan on rimmed baking sheet lined with aluminum foil. Place apple slices into microwave-safe pie plate, cover, and microwave until apples are pliable and slightly translucent, about 3 minutes. Toss apple slices with rum or brandy and lemon juice and let cool for 15 minutes.
2. Whisk 1 cup flour, 1 cup granulated sugar, baking powder, and salt together in bowl. Whisk ONE whole egg, butter, coconut milk, and vanilla together in second bowl until smooth. Add dry ingredients to wet ingredients and whisk until just combined. Transfer 1 cup batter to separate bowl and set aside.
3. Add egg yolks to remaining batter and whisk to combine. Using spatula, gently fold in cooled apples. Transfer batter to prepared pan; using offset spatula, spread batter evenly to pan edges, gently pressing on apples to create even, compact layer, and smooth surface.
4. Whisk remaining 2 tablespoons flour into reserved batter. Pour over batter in pan and spread batter evenly to pan edges and smooth surface. Sprinkle remaining 1 tablespoon granulated sugar evenly over cake.
5. Bake until center of cake is set, toothpick inserted in center comes out clean, and top is golden brown, about 1¼ hours. Transfer pan to wire rack; let cool for 5 minutes. Run paring knife around sides of pan and let cool completely, 2 to 3 hours. Dust lightly with confectioners’ sugar, cut into wedges, and serve.
I LOVE Breakfast Frittatas!
Posted: October 8, 2013 Filed under: In The Kitchen with Millie- How To's, Recipes 1 Comment
My clients tell me consistently that they have no time to make breakfast. But breakfast sets the tone and energy, for the whole day! Skip and you cannot catch up on meeting your nutrient needs for that day.
I added Breakfast Frittatas’ to the Meal Delivery Service and over half of the clients order them each week. I wanted to share the recipe with you.
10 whole organic eggs
1 large green pepper- cut in medium matchsticks
1 large Spanish onions- cut in half moons
1 large red pepper, cut in medium matchsticks
2 large organic baking potatoes- grated
3/4 pound mushrooms- sliced
2 Tablespoons dill
salt and pepper to taste
3 Tablespoons butter
Bacon or sausage, cooked, is optional.
Steam potatoes until done, they will look translucent.
Meanwhile heat butter, then sauté onions until caramelized, add peppers and mushrooms. Season with salt and pepper.
Prepare spring form pan as you would for a cheesecake; place foil over flat bottom and then put ring in place. Wrap foil up outside edges and then place another layer of foil. This will keep the eggs from leaking out the bottom of the pan until they begin setting up as they heat.
Season potatoes with salt and pepper and place in bottom of spring form pan. Add veggies next, then any meat such as bacon, sausage, etc.
Scramble eggs with salt, pepper and dill. Bake at 370 for about 30 minutes, until eggs are set.
Butternut Squash and Cannellini Soup with Bacon
Posted: October 7, 2013 Filed under: In The Kitchen with Millie- How To's, Recipes Leave a comment
Serves 4
6 slices bacon
1 Tablespoon Butter
1 cup diced onions
1/2 teaspoon freshly minced garlic
2 cups chicken stock (not canned or boxed)
1 medium butternut squash- peeled, cut in 1 inch cubes
2 15.5 ou8nce cans cannellini beans- do not drain
1 cup diced tomatoes
1 teaspoon rosemary
salt and pepper
1) Sauté bacon in heavy large pot over medium heat until crisp, about 4 minutes.
2) Add onion to drippings and let sauté until caramelized, about 30 minutes. Add garlic, sauté another 3 to 4 minutes.
3) Add chicken broth; bring to boil. Stir in butternut squash, 1 can cannellini with liquid, tomatoes, and fresh rosemary.
4) Puree remaining 2 cans cannellini with liquid in processor until smooth; add to soup. Cover and simmer until butternut squash is tender and flavors blend, about 15 minutes. Season soup with salt and pepper.
Gluten Free Potato Latkes
Posted: October 7, 2013 Filed under: In The Kitchen with Millie- How To's, Recipes Leave a comment
I love latkes, crispy little potato cakes, fried in organic beef fat. The key to crispy here is to use only beef fat! Any other fat is not going to make them as crispy.
2 medium baking potatoes
2 medium eggs
3/4 cup sweet rice flour
salt and pepper
organic and/or grass-fed beef fat
grated onions
1) Lightly salt the potatoes and onions after grating them in a food processor or with a box grater and let them drain a bit in a mesh colander.
2) Heat the beef fat to medium heat, the fat should be sizzling before you add the latkes.
3) Mix drained potatoes and onion with flour, salt and pepper, garlic if desired..and let sit while fat is heating, about 10 minutes.
4) Form into little 3 inch patties, rather flat on both sides. Let them slide off of the ends of your fingers into the fat.
5) You will be able to tell when they are ready to start watching to turn because the you will see the edges browning nicely. Carefully flip and continue to brown on other side.
6) Drain well either on paper or a drying rack, them serve with ketchup, rice sour cream..or applesauce.
Meal Delivery Service by Millie Barnes 