Sunday, December 9, 2018

Maple Roasted Pecans


Ingredients:
1 lb fresh raw pecan halves
1/3 cup maple syrup
1/4 teaspoon Celtic Sea Salt
1/2 teaspoon Organic Fair Trade Cinnamon
dash Cayenne pepper

Massage ingredients into pecans, spread evenly on baking sheet and bake at 350º for 20 minutes turning once. Remove from baking sheet when done and put in large bowl to cool completely. To discover another recipe idea for Maple Roasted Pecans check out Fabulous Fennel Salad.
A holiday treat anytime of year!

 
 


Saturday, August 11, 2018

Tomato Basil Bisque



1 quart stock (veggie, chicken or beef: always best homemade from scratch!)
6 fresh tomatoes, cored & peeled (preferably an heirloom like Cherokee Purple that leans toward the sweeter side)
1 - 20 oz. can organic, crushed tomatoes (San Marzano are the best!)
¼ cup butter or ghee
1 large red onion, chopped
2-4 cloves garlic, pressed
3 stalks celery, chopped
1 red bell pepper, chopped
1 teaspoon oregano (Mexican is very nice!)
½ teaspoon Red pepper flakes
salt & black pepper to taste
1 teaspoon brown sugar
1 cup loosely packed basil leaves, coarsely chopped
2 tablespoons cooking white wine or sherry
½ cup organic heavy cream

Heirloom Cherokee Purple

In a large soup pot sauté onion in butter until translucent, add garlic, celery, oregano and red pepper flakes and sauté for 2-3 minutes. Add red bell pepper and sauté until soft. Add stock, fresh tomatoes, salt and pepper and simmer for 20 minutes. Add canned tomatoes and sugar and simmer 10 minutes longer. Add basil and sherry and turn off heat. Let sit for 5 minutes. Adjust salt and pepper. Remove from burner and cool for 5-10 minutes, then process in blender or food processor. Return to pot, add cream, heat through and serve. Garnish with thin slices of basil, Parmesan cheese and croutons as desired.


Thursday, March 29, 2018

Greek Goddess Egg & Lemon Soup w/Spring Greens

The colors, textures, and flavor of this soup is unforgettable. It will leave you well-nourished on many levels, and warmly welcoming Spring during its immune challenging and erratic nature of warmer windy days and spring snow the next. This is my version of the Greek classic, avgolemono.

 2 quarts organic chicken broth (if not homemade add 1 TBS organic chicken bouillon/base)
small onion or ½ large onion, chopped
½ tsp dried oregano
sea salt and white pepper to taste
½ cup chopped celery
½ cup shredded carrots (approx. 2 small carrots)
½ cup chopped fresh dill
1 cup chopped beet greens
juice of 1 large lemon
3 egg yolks
1 cup shredded cooked chicken meat
Cooked white rice (add butter, salt & black pepper during cooking)


In a large pot, simmer chicken stock with chopped onion, oregano, a little salt and white pepper, for 5 minutes. Then add celery and carrots and simmer for 10 minutes more. Add fresh dill and beet greens simmering for another 5 minutes or until all vegetables are tender. Add lemon juice. In a separate bowl whisk the egg yolks until smooth and continue whisking while gradually adding a ladle of the soup broth to equalize the temperature. Then return the egg mixture back to the pot while whisking. Add shredded chicken and warm through. Adjust salt and pepper.
Serve warm over rice and add garnish with a slice of lemon and sprig of dill.
Bon Appetit ~ from one Goddess to another!















Wednesday, January 10, 2018

Grandma’s Iron Skillet Roasted Brussel Sprouts



With cruciferous veggies being all the health rage, “Brussels sprouts” as they are now known, contain sulforaphane, a phytochemical with anticancer properties. Although boiling reduces the levels of sulforaphane, stir frying as in this recipe does not result in significant loss, and everything tastes better in a cast iron skillet! A food I would normally associate with the United Kingdom, Brussels sprouts is native to the Mediterranean region along with other cabbage species and widely cultivated in Northern and Continental Europe, and the United States. When I saw this lovely traditional winter stock vegetable (considered sweetest after a frost) fresh in the market and still on the stalk, I couldn’t resist. Finish with a hint of balsamic and a bit of shaved hard Parmesan or Romano cheese, keeping in mind that, like fine wine, not all balsamic is created (or aged) equally. Bon appétit!

Ingredients:
1 pound of Brussels sprouts
6 tablespoons extra virgin olive oil (the best is from Greece!)
4 cloves garlic, pressed
salt and pepper to taste
1 tablespoon balsamic vinegar
Parmesan, Romano or other hard grating cheese

Preheat oven to 400 degrees. Trim bottom of Brussels sprouts and slice in half, bottom to top.  Heat oil in skillet over medium heat, add pressed garlic and stir until infused in olive oil. Place sprouts cut side down in skillet, sprinkle with salt and pepper and drizzle with a little extra olive oil. Cook undisturbed until sprouts begin to brown on bottom. Transfer pan to oven and roast, shaking and turning every 5 minutes until sprouts are quite brown and tender, approximately 20 minutes. Remove from oven and add more salt and pepper as needed. Stir in balsamic vinegar and serve warm.