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Tag Archives: medium cooking time

Green Chicken & Vegetable Chili

Oct 24 2013

As it’s the end of October, I expected I’d be posting recipes like gluten-free pumpkin breads with coconut frosting or perhaps a creamy spiced kabocha squash soup. And I still plan to do that, but they’ll have be GAPS-friendly (more on that soon). In an ideal world, the chili I’m sharing with you is best suited to the produce of late summer/early fall (depending on where you live) and to cooler weather when we crave stews the most. But, some recipes we end up eating year-round, whether or not you adapt them to the seasonal produce most readily available. … Read On »

Late Summer Seaweed Salad with Cucumbers and Avocado

Sep 17 2013

Summer is on its way out, but cucumbers are still here and it’s still in the upper 90s in Texas. So we’re still enjoying the refreshing produce before we say goodbye to cucumbers for a good long while (well fresh ones, anyway – there’s always pickles!). Now is a great time to savor cukes before we transition into soups and stews and yummy winter squash and cold-weather crops like broccoli and Brussels sprouts. I’m really ready for the change and am beginning to stockpile butternut squash, acorn squash and spaghetti squash. So keep an eye out for heartier recipes to come. … Read On »

Seaweed Salad with Cucumber and Avocado

Out of the ordinary salad with balanced, interesting flavors from simple ingredients. This recipe is inspired by one from a Maine seaweed harvester named Kacie Loparto and I used wakame from the Maine Coast. Wakame seaweed becomes slimy when soaked, but instead of being turned off by this texture, you can reap the health benefits ...

Wild Salmon & Quinoa Skillet Dinner for Healthy Joints

Jul 31 2013

Salmon! Fresh off the boat! Wild-caught Alaskan salmon! We’ve all heard that salmon is an excellent health food, but most of what’s sold is farmed, pale and flavorless. Scientists are even genetically-modifying salmon and that’s some Frankenfish you don’t want to touch… and we definitely don’t want them to breed with real salmon. Seemingly these interventions are to keep a steady supply of such a high-demand commodity protein. As much as I’d like to eat salmon several times a week, I just don’t. I pay the premium price for fresh Alaskan salmon a few times in the summer and then have frozen salmon later in the year. I also supplement with high-quality fish oils. Pacific salmon has been overfished and even disappeared in Pacific Northwest rivers. Slowly salmon is making a comeback, thanks to the efforts of sustainable fisheries, and there’s great sources of Alaskan salmon with  low risk for mercury-contamination. This is the time of year to savor flavorful, meaty salmon from Alaskan rivers and celebrate its incredible health benefits. … Read On »

Wild Salmon with Quinoa and Lemon Chive Oil

Rich, flavorful salmon from the Pacific coast is fresh in these summer months. Salmon is one of the healthiest foods we can eat, with anti-inflammatory and brain-boosting omega-3 fats, along with a high selenium content which can reduce joint inflammation and protect against cancers. Spinach, lemon and turmeric offer vitamins, minerals, antioxidants and anti-inflammatory properties, ...

Crunchy Cabbage Slaw

A simple, bright slaw for the summer to complement your favorite protein, such as grilled fish or smoked pork ribs. Soaking the cabbage in a warm salt water brine lightly cooks the fibrous vegetable for better digestibility, but you’ll get crunch back with raw carrot and crispy sunflower seeds.

Crunchy Cabbage Slaw

May 27 2013

It’s Memorial Day weekend and the grills are hot. So is the muggy Texas weather! I had an unexpected day off at the restaurant-on-a-farm and we squeezed in an impromptu get-together with a few pals. As a group, our homemade menu included salmon burgers and mango-cucumber salsa, local beef hot dogs (made by the new butcher shop, Salt and Time) topped with spicy mustard, minced onions and daikon pickles, red potato salad with bacon, capers and arugula, homemade root veggie chips fried in Dai Due lard with onion-sour cream dip, and my crunchy cabbage slaw. Plus some nice bourbon-based cocktails. Bocci ball was played, but no one kept score since our dog’s tomfoolery got in the way. She really wants to play fetch with the bocci balls; alas, they are heavier than tennis balls. … Read On »

Thai Lettuce Cups with Minced Pork, Crisp Vegetables & Toasted Coconut

May 03 2013

So pretty and so tasty. I love the Thai-inspired delights in a little lettuce cup. There’s strong savory flavors from the pork, tamari and fish sauce, brightened by a stack of crispy raw vegetables and a punch of tangy, refreshing lime—delivered by a light sauce with fresh lime juice and by eating the small segments of lime inside the lettuce cups, peel and all. Morsels of lime and toasted coconut are borrowed from miang-kam, which happens to be the perfect blend of salty, savory, sweet, sour and pungent; do try the Thai snack food if you’d like to experience perfect food harmony. My simple version of lettuce cups are not so perfect, or Thai, and a little messy to eat, but that’s fun, as long as you have napkins. … Read On »