Cool Refreshing Fennel Slaw

Posted on Jul 16, 2014 | 0 comments

This season we’re giving the cold cabbage salad known as cole slaw a makeover with this fresh, fabulous, “fen-nom-nom” favorite: fennel slaw. 

Fresh Fennel Slaw
Serves 4
Freshly shredded fennel, meyer lemon zest + juice, a glug of good quality olive oil, salt, and parm reg cheese does the trick. Add some freshly chopped basil and parsley for a color pop, and voila- a new take on an old classic.
Write a review
Print
Ingredients
  1. 1 large fennel bulb
  2. 1/2 meyer lemon (zest + juice)
  3. 1/4 cup fresh herbs, chopped (basil + parsley are recommended)
  4. 3 Tbsp good quality extra virgin olive oil
  5. 1/4 cup parmigiano reggiano (optional, to taste)
  6. salt (to taste)
Instructions
  1. Shred the fennel bulb on a mandolin, or, slice as thinly as you can by hand. (A good chef's knife will make easy work of this).
  2. Add the zest and juice of the lemon, chopped herbs, seasoning, olive oil, and cheese.
  3. Toss, and serve fresh.
Notes
  1. BBQ shrimp skewers would pair swoon-ing-ly well.
In The Kitchen Keepin' It Real http://inthekitchenkeepinitreal.com/

Read More

Seared Summer Scallops + Salmon Salad Cucumber Cups

Posted on Jul 9, 2014 | 0 comments

Thank you for your patience with my lapse in posting. I’m transitioning all of my recipes to a more efficient, highly organized new system, and this has caused a lag in my publishing schedule. My videos go live on Wednesdays, and so far no one has written to hammer me about needing the recipes—so I figure it’s all good. Now you get two for the price of one. 

The first are the most succulent seared wild scallops from Greensbury Market; one of my new favorite online sources for grass fed meats and sustainable seafoods. I like them so much a) the product is delicious and b)  they deliver to your door, which is uber chronic illness friendly. 

Scallops are perfect in summer when they’re fresh, and they cook in about 4 minutes flat (another helpful chronic illness tip) making oven time on minimized, while delicious time is maximized. Here I used some french liquor called Lillet to deglaze the pan, and it was incredible paired with bitter greens from my garden in a pasta medley. Swoon!

Seared Summer Scallops with Lillet
The most succulent seared wild scallops served in a french Lillet sauce with shallots and fresh herbs. Swoon!
Write a review
Print
Ingredients
  1. 1 pound wild scallops
  2. 1 medium sized shallot, diced
  3. 2 Tbsp ghee
  4. 2 Tbsp Extra Virgin Olive Oil
  5. 3 cloves garlic, diced
  6. 1/4 cup Lillet (white wine will work well too)
  7. 2 Tbsp fresh seasonal herbs (basil, oregano, & thyme all work beautifully)
  8. salt + pepper
Instructions
  1. Preheat a skillet over high heat, and lower just before you add the butter and olive oil to the pan.
  2. Be sure your scallops are dry, and season them. with salt and pepper.
  3. Once the butter begins to brown at the edges, add your scallops and sautee for about 2 mins per side, until they are firm and the edges are browned and crisp looking.
  4. Flip and sautee for another 2 minutes per side. Once finished, transfer them to a bowl.
  5. Add the garlic and onion, and sautee until translucent.
  6. Add herbs, and lillet to deglaze the pan.
  7. Cook for another 4 minutes, or until the alcohol is evaporated and doesn't have a sharp taste.
  8. Pour the lillet shallot herb sauce over the scallops and serve.
Notes
  1. I paired these with pasta and bitter greens from my garden. The sweet lillet worked perfectly in this context. White wine will work as well.
In The Kitchen Keepin' It Real http://inthekitchenkeepinitreal.com/

The second is my twist on a recipe by Michelle Tam and Henry Fong of the website NomNomPaleo: Summer Salmon Salad Cucumber Cups. I modified them to utilize what was already in my pantry, and they were DELICIOUS.  If you’re not going to make the salad from seared or grilled fillets, use VitalChoice’s Wild Salmon to be sure you keep the integrity up. 

Salmon Salad Cucumber Cups
Bit sized salmon salad cucumber cups are perfect for summer picnics and bbq's, are a great nutritious snack, and taste awesome.
Write a review
Print
Ingredients
  1. 1 can VitalChoice Wild Salmon
  2. 1/2 green pepper, red pepper, yellow pepper, diced
  3. 2 celery ribs, diced
  4. 1/3 cup (or more to taste) homemade arugula mayo
  5. 1 large cucumber, peeled in strips and cut into large chunks (see video)
  6. salt + pepper to taste
Instructions
  1. Add all of your ingredients to a large bowl and thoroughly mix to combine.
  2. Taste to adjust seasoning; when it tastes awesome, set aside.
  3. Peel the cucumber in strips, leaving some skin on for aesthetic reasons. Unless you hate cucumber skin. By all means in that case strip it off!
  4. Cut the cucumber into evenly sized chunks, about 2 inches deeps.
  5. Use a spoon to scoop out the seeds, but leave a little bit at the bottoms for the "cup."
  6. Fill with salmon salad, garnish with chives or cherry tomatoes if you have 'em, and swoon!
Notes
  1. Make my homemade aioli, and blend in arugula for that extra spicy green kick.
In The Kitchen Keepin' It Real http://inthekitchenkeepinitreal.com/

Read More

Rosemary Infused Olive Oil + Professah KIR Rap

Posted on Jun 4, 2014 | 1 comment

This is the last week that I’ll be delivering content via my RSS feed. If you want to continue receiving my recipes + cooking videos, be sure to sign up for my email newsletter (located inside the big black and white box to the right of this post).  That will be the new delivery system. And of course, if for whatever reason you tire of hearing from me, you can always unsubscribe. 

For now, make Rosemary Infused Olive Oil to add depth charge and fuller flavor to your summer dishes. Marinades, popcorn, salads–those are just a few places where I’ve used and loved this herb-infused oil. 

Rosemary Infused Olive Oil
Write a review
Print
Ingredients
  1. 2 cups extra virgin olive oil
  2. 4-5 sprigs fresh rosemary
  3. mortar + pestle
Instructions
  1. Smash the rosemary with the pestle in your mortar in order to release its aromas, oils, and flavor.
  2. Add rosemary to an olive oil container and pour olive oil over it. Let sit for a few hours, and use in salads, marinades, and a finishing touch to dishes with italian vibes.
Notes
  1. Keeps well for a week. If rosemary begins to blacken, remove it from the oil--the oil is fine to continue using.
In The Kitchen Keepin' It Real http://inthekitchenkeepinitreal.com/

 

 

 

 

Read More

Never Before Released Appisode!

Posted on May 28, 2014 | 1 comment

Camera is broken and so today I’m releasing a never before published TM Appisode for the most swoon heavenly Peaches n ‘Cream’ Smoothie. The basil pairs terrifically with the peaches and strawberries in this dairy free, yet still decadent twist on the classic peaches and cream combo. This smoothie is like a blended fruit salad. 

I love and live for the addition of  fresh summer herbs in fruit salads. Blanching the basil takes off the sharp bite, but is probably not necessary, especially if you’re chronically ill and needing to keep standing time limited. 

Peaches & 'Cream' Smoothie (Swoon Yumminess)
Serves 4
Peaches, frozen strawberries, basil, the creamiest coconut milk, and dried dates make this smoothie so swoon heavenly yummy that it'll make its way into your dreams.
Write a review
Print
Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1 ripe peach
  2. 1/2 medjool date
  3. 5 frozen strawberries
  4. 1/3 cup coconut milk
  5. 1/4 cup summer basil, briefly blanched
  6. 1 inch nub of ginger
  7. Note: I didn't have ginger and it still turned out great!
Instructions
  1. Add ingredients to blender.
  2. Blend.
  3. Serve and swoon!
In The Kitchen Keepin' It Real http://inthekitchenkeepinitreal.com/

Read More

The Secret to Real Deal Tostones

Posted on May 21, 2014 | 0 comments

There’s a Puerto Rican restaurant in San Rafael, CA that makes the best gluten free steak sandwich using tostones in place of bread. The instant I had it, I knew I wanted to make a healthy version at home.

I failed. Miserably. Enter Giselle of Eco Rico TV. As soon as I knew I was headed down to L.A. to film in the studios, I wanted her to come on the show and teach me how to make tostones the real-deal way. She taught me the #1 secret to successful tostones: salt water! Watch the video to see how they’re done. 

I made one teeny adjustment that did not alter the excellence of the end result. In place of vegetable oil, I used coconut (swoon!)

Next time you come across cheap green plantains, buy ‘em up and fry ‘em up! You won’t be sorry. 

Tostones aka Fried Green Plantains
Write a review
Print
Ingredients
  1. 4 green plantains
  2. coconut oil (enough to cover a 2 inch chunck of plantains)
  3. 1 bowl of heavily salted water
  4. salt (for seasoning at the end)
Instructions
  1. Heavily salt a bowl of water. It should taste a hair less salty than the ocean.
  2. Peel your plantains (watch video for instructions) and cut into 3-4 inch chuncks.
  3. Add to your salted water.
  4. Heat your oil over medium heat. When a splash of water produces 5-6 fast bubbles, you're ready to go.
  5. Add the plantains. The oil should be fizzing like soda carbonation. Fry until they are cooked through, about 8 minutes.
  6. Strain onto a paper towel lined plate, and wait to cool.
  7. When cool enough to handle, smash them.
  8. Add back to salt water for a fast dunk, then into the oil again.
  9. Fry until golden brown and crispy looking at the edges.
  10. Strain, season with salt, and mangia!
In The Kitchen Keepin' It Real http://inthekitchenkeepinitreal.com/

Read More

One Dairy Item You Might be Avoiding Unnecessarily

Posted on May 15, 2014 | 1 comment

Clarified butter, also known as ghee, is one dairy item you might be avoiding without needing to. The process of clarifying butter makes it more conducive to digestion because you’ve removed the lactose and casein, which are two components of dairy that cause allergic reactions in some people. You know your body best, and it’s up to you to figure out if this works for you. 

Ghee is delicious, stable at high temperatures due to it being a saturated fat, and helps make the nutrient content of your vegetables more bioavailable (ditto this for all healthy fats). It’s so easy to make and considering the high price tag, worth the effort. If you’re illness prevents you from standing at the stove for a long time, set a timer to go off at 15 minutes and check it periodically for the signs of readiness (illustrated in the video below). There is a point of no return, but you can easily catch it before then if you know your stove, cookware, and threshold for standing.

How to Clarify Butter AKA Ghee
Write a review
Print
Ingredients
  1. 2 pounds grass fed butter (Strauss is 100% grass fed; Kerry Gold is 99% and more cost effective).
Instructions
  1. Bring butter to a boil in a saucepan.
  2. After 2-3 minutes turn the heat down to medium-low. The milk solids will start to rise to the top, separating from the butter; then it will foam. Let it continue cooking until the foam turns a golden brown color and milk solids drop to the bottom of the sauce pan. (Watch the video to see what this looks like).
  3. Use a fine mesh strainer lined with cheese cloth into a clean jar to strain it. Can be stored at room temperature and will keep up to a month.
In The Kitchen Keepin' It Real http://inthekitchenkeepinitreal.com/

Read More

Spring Asparagus + Arugula Fritatta

Posted on May 7, 2014 | 1 comment

Sing the above lines with a the Lion King “hakuna matata” and then think: what a wonderful egg.

Today’s recipe celebrates three of my favorite (spring) foods: eggs from pastured chickens, arugula from my  home garden, and asparagus—swoon.

Chronic illness cooking tip: it only has three ingredients (not counting salt + pepper) and you can make a huge one to keep around for a snack, easy breakfast, and full meal when paired with soup or salad. Not only that, but I make it during what I call “oven opportunities:”  oven’s already on and hot, roasting away veggies, or  baking some gluten free cookies and I’ll whip up a fritatta. BEWM! Breakfast, lunch, or dinner ready to go without much extra work. 

These days the abundance in my life has be swooning, and I’m so grateful for each and every one of you that reads, watches, and supports me. LOVE YOU!

Spring Asparagus Arugula Fritatta
Three ingredient (dairy free) spring fritatta to make easy work of breakfast, lunch, or dinner. Swap out whatever veggies are seasonal and fresh and BEWM, delicious nutritious and swoon heavenly good.
Write a review
Print
Ingredients
  1. 3 pasture-raised eggs
  2. 6 tbsp almond milk
  3. 1/2 bunch asparagus, blanched
  4. 1 cup arugula, chopped
  5. salt + pepper to taste
Instructions
  1. Preheat your oven to 375F/190C.
  2. Blanch your asparagus by cooking them in salted boiling water for 90 seconds. (No need to use the cold water bath method).
  3. Beat eggs with almond milk and season the mixture with salt + pepper (salt's homie) before adding the chopped arugula and blanched asparagus.
  4. Add everything to a tart pan and bake until the top puffs up, looks light golden brown, and doesn't jiggle in a wet way towards the center.
  5. Let cool, slice, and swoon.
Notes
  1. The above amounts are what I used in this video. My tart pan is 7.5 inches wide by 1 inch high. It made 6 servings out of three eggs, so you're not eating as much as a whole egg in a sitting. I went heavy on the vedge (always do). If you're scaling up, add 2 Tbsp of milk for every egg, and more veggies until the proportions look right. Trust your gut. It's very hard to screw this up. If there are less veggies, there will be more egg. Don't under season. Salt is your friend (Celtic especially). Put a swoon-ful of sriracha on the top and fuhggedaboutit!
In The Kitchen Keepin' It Real http://inthekitchenkeepinitreal.com/

Read More