Recipes

Brown Sesame Mustard Popcorn

Makes 4 homemade gifts in 1qt bags or about 1 gallon of popcorn

Ingredients
2 Tbs. brown sesame seeds
2 tsp. ground (dry) mustard
2 tsp. sea salt
1/2 cup popcorn kernels
8 tbs. unsalted butter (preferably clarified) or olive oil
2 Tbs. dark sesame oil

Method
In a small bowl, stir together sesame seeds, mustard & salt.

Pop the popcorn using your preferred method. (For a quick how to, check out our plain jane popcorn recipe which gives you the skinny on how to skillet pop your kernels.)

Pour the popcorn into a large bowl. 

Combine butter & sesame oil in a small bowl, stir.

Pour the oil mixture over popcorn  & sprinkle with sesame seed mixture, tossing to coat.
                                                                                                      

Bag, tag and gift it. 
For more homemade holiday gift ideas, click here.  

 

 

 

 

Posted on

*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Macadamia Buttercrunch Popcorn


Makes
about 4 homemade gifts in 1qt. bags or 1 gallon 

Ingredients
1/2 cup of popcorn kernels (or 16 cups popped corn) 
2 cups raw, whole macadamia nuts (about 1/2 pound)
1 1/4 cups packed light-brown sugar
5 Tbs. organic corn syrup
10 Tbs. (1 1/4 sticks) unsalted butter
2 tsp. coarse sea salt
3/4 tsp. baking soda 

Method
Preheat oven to 300 degrees.

Cut Macadamia nuts in half.

Place in a single layer on a cookie sheet.

Roast for 5-10 minutes until light brown.

Lower oven to 200 degrees.

Pop the popcorn using your preferred method of popping corn. (For a quick how to, check out our plain jane popcorn recipe which gives you the skinny on how to skillet pop your kernels)

Pour the popcorn into a large bowl, and add the nuts.

Put sugar, organic corn syrup, butter, and salt in a medium saucepan.

Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 4 minutes.

Stop stirring; continue cooking until mixture lightens in color, 5 minutes more.

Remove from heat; stir in baking soda.

Quickly pour sugar mixture over popcorn and nuts & toss to coat.

Transfer to rimmed baking sheets; bake, stirring every 20 minutes, until almost dry, about 40 minutes.

Let cool on sheets.

Bag, tag and gift it. 
For more homemade holiday gift ideas, click here.  

 

 

 

 

Posted on

*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Olive Oil Poached Salmon with Indian Spices

Poaching salmon in olive oil gives it a tender, silky texture and a pure flavor. Use our Persian Lime Olive oil for a truly unique twist. The fish will be ready before the rice, so get that going first. Serve with basmati rice and sautéed spinach.

Serves 4

Ingredients
1 ½ lbs. of 3/4- to 1-inch-thick skinless, center-cut salmon fillets, cut into nice chunks
1 large clove garlic
Kosher salt
1 tsp. garam masala
1 tsp. cumin seed, toasted and ground
1 tsp. coriander seed, toasted and ground
1/4 tsp. cayenne 
2-3 cups extra-virgin olive oil
1 lemon or lime cut into 4 wedges

Method 
Peel & smash the garlic clove & a pinch of salt into a paste, either with a mortar & pestle or by mincing & then mashing it with the side of a chef’s knife (or use 1 Tbs. Amore garlic paste).

Combine the garlic, garam masala, cumin, coriander, cayenne, and salt in a small bowl.

Add just enough of the oil to turn the spice mixture into a smooth paste (1 to 2 tsp.)

Rub the spice paste all over the salmon and let it sit at room temperature for about an hour.

Cut fish into 1″ cubes.

In a medium-size, heavy skillet, just large enough to hold fish cubes in a single layer, heat oil over medium heat. Add fish chunks & let cook slowly until fish begins to turn opaque, about 3 minutes. Heat should not be so high that the fish fries.

Poach to desired doneness which should be about 5 minutes or less.

Serve immediately with lemon or lime wedges on the side.

Posted on

*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Salmon en Papillote with Herbed Pine Nut Butter

En papillote is a french culinary term that translates as “in parchment”. Simply put, you cook your food in a little pouch, which basically steams and braises your fish for a perfect, tender taste. 

Serves 4

Ingredients
1 -1 ½ lb. Copper River Salmon fillet (or 4, 6oz. salmon fillets) 
2 tsp. pine nuts, roasted
2 tsp. chopped fresh herbs (chives, cilantro, oregano)
¼ tsp. ancho chili powder.
1 stick of unsalted butter 

Method 
Start by making your herbed pine nut butter. Begin by preheating your oven to 350 degrees. Next lay your pine nuts on a flat tray and roast for about 10 minutes, shaking halfway through. Let cool. Once cool, chop your pine nuts and herbs. Blend with softened butter, and chili powder. Set aside. 

Next, preheat your oven to 450 degrees. 

Cut your salmon fillet into 4 equal portions, about 3″ x 6″ or 6oz fillet.  Season with salt & pepper.

Cut parchment paper into 4 sheets, about 12×14″. Fold in half, and cut into a half-heart shape. Repeat with 3 more sheets of parchment.

Place one fillet on one side of each heart, and then dollop about 2 Tbs. of herb-pine nut butter onto each fillet.

Fold the paper in half lengthwise over your fillet,  and roll the edges together to seal the packet. Here’s a great visual step-by-step process how to crinkle the corners to a close. 

Bake for 7 minutes until you smell the cooking fish. The paper will puff & lightly brown.

Slit open the paper & serve. 

Posted on

*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Sautéed Shrimp with Buttery Balsamic Sauce

Serves 4-6

Ingredients
2 lbs. sustainable Gulf Shrimp (31-35 count)
1 stick of  butter, cut into 8 pieces (about 1 Tbsp. each) 
Salt and freshly ground black pepper
3/4 cup balsamic vinegar
2 Tbsp. chopped mixed fresh herbs, such as chives, tarragon, Italian parsley
Lemon wedges (optional)

Method
Peel & devein shrimp

Dry the shrimp well with paper towels and set aside.

Put a colander in a bowl and set it beside the stove.

In a large heavy skillet set over high heat, melt 1 Tbsp. of the butter.

When the butter foams, add the shrimp and season well with salt and pepper. Stir several times as the shrimp cooks — they may brown slightly, which is good. They’re done as soon as they’re just cooked through and opaque, 3 to 5 minutes. 

Remove the pan from the heat and transfer the shrimp with a slotted spoon to the colander. Cover the shrimp loosely with foil and set aside to keep warm while making the sauce.

Reduce the remaining cooking liquid in the pan down to 1 or 2 tsp. 

Set the pan back over high heat and add the remaining butter. Swirl every few seconds until the butter turns light nut brown, about 2 minutes.

Immediately pour the balsamic vinegar into the pan as well as any liquid that had accumulated in the bowl under the shrimp colander.

Continue to scrape the buttery brown bits and cook until the sauce thickens and starts to appear glaze-like, about 3-4 minutes. The sauce will reduce to about 2/3 cup.

Turn off the heat and stir in the shrimp to coat them lightly with the sauce and briefly rewarm them without cooking any further. Taste and adjust the seasonings, if necessary.

Sprinkle with the fresh herbs and serve immediately with lemon wedges, if desired.

 

Posted on

*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Olive Oil Poached Fish Nuggets with Garlic & Mint

Serves 2-3 

Ingredients 
1 pound firm fish, cut into 1 1/4-inch cubes
1/4 tsp. fine sea salt, more to taste
1/4 tsp. freshly ground black pepper, more to taste
1/3 cup Persian Lime Olive Oil (Alfalfa’s Bulk Oils)
2 tsp. fresh mint, chopped
2 garlic cloves, minced

Method
Cut fish into 1 1/4-inch cubes. 

Season fish all over with a generous pinch of salt and pepper.

In a medium-size, heavy skillet, just large enough to hold fish cubes in a single layer, heat oil over low heat.

Add fish & 1 tsp. mint & let cook slowly until fish begins to turn opaque, about 3 minutes.

Stir in garlic & 1/4 tsp. of salt & pepper, and cook until garlic is fragrant & fish is just cooked through, another 3 minutes or so (heat should be low enough so as not to brown the garlic or fish but high enough to gently cook everything.

Taste and add more salt and pepper and a few drops of lemon or lime juice if desired. Stir in the additional 1 tsp. fresh mint and serve, using a slotted spoon if you want to leave the poaching oil in pan.

Posted on

*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Acapulco Shrimp Cocktail

Dive right into this fun & refreshing shrimp dish. You won’t be able to stop!

Serves 4-6 as a main course or 8-12 as an appetizer

Ingredients
2 lbs. shrimp, peeled & deveined
2 Tbsp. olive oil
4 cloves of garlic, chopped fine
2 pints of grape or cherry tomatoes (any color), quartered
2, 12 oz jars of any salsa you like
1 medium red onion, diced
1 bunch cilantro, chopped
2 Serrano peppers, diced fine
¼ cup lime juice (about 2 limes)
2 tsp. ketchup
4 ripe avocadoes, large dice
1 bag of blue corn tortilla chips 

Method for Shrimp
Sauté shrimp in olive oil over high heat.

Turn shrimp once until light pink on both sides & not quite done.

Season with salt, pepper & chopped garlic.

Cook for just 1 minute more. 

Drain in a colander over a bowl, but keep the juices.

Let shrimp cool.

Method for Cocktail Sauce 
Combine diced or chopped tomatoes, salsa, onion, cilantro, peppers, lime juice and ketchup.  

Mix together and then combine with 3 Tbs. of reserved shrimp juice.

Season with salt & pepper.

When ready to serve, pour your cocktail sauce into a large shallow bowl. Lightly submerge shrimp & avocadoes in salsa so the colors show. And then pair it with some yummy tortilla chips of your choice.

Posted on

*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Paul’s Super Simple Thanksgiving Turkey

 

 

 

 

 

 

 

 

 

 

 

 

If you’re like me and like to keep your turkey classic and simple, give this recipe a try.
It’s made my family happy for going on 20 plus years – may our tradition become yours. 

Time about 3 ½ – 4 ½ hours depending on size of your turkey

Makes 1 super scrumptious turkey

Ingredients
1 turkey
1 onion, chopped
2 medium apples
Rosemary, fresh
Thyme, fresh
sea salt
black pepper, crushed
½ stick of butter melted 

Method
If you’re using a frozen turkey, 2-3 days before roasting, you’ll want to begin thawing in the refrigerator at about 38-40 degrees F. 

Once thawed, or if using a fresh turkey, preheat your oven to 325 degrees. 

Next, remove the neck and giblets out of the cavity. Feel free to save the giblets for gravy or stuffing.

Dry the turkey with paper towels, then season the inside and out with salt and pepper. 

Fill the cavity with your aromatic blend of herbs, apples and onions. 

Place your turkey, breast side up in a roasting pan and brush with melted butter.

Place a tinfoil tent over the turkey, leaving the ends open to create a self-basting environment. Remember, do not close the ends of your tin tent, as this will add steam causing your turkey to stew, not roast. 

Place your turkey on the lowest rack of your oven, and cook about 15 minutes per lb, or reference our chart below for size to cook time recommendations.

 

 

 

 

 

About 40 minutes before your turkey is ready, here are two different options to ensure a moist, juicy turkey…

1. Super, Super Simple: Remove the tent, brush with more melted butter, and crank the oven to 425 degrees for about 30-45 minutes, or until 170 degrees for its internal temperature. Your turkey should be golden brown. Yum!

2. Just Super Simple: Same steps as above, but before you put your turkey back in the over, flip it upside down, aka breast side down. This makes for the moistest turkey ever, but can be tad bit tricky. You risk tearing the skin, so if a perfect presentation is important to you, you may not find it worth it. 

Once your turkey is roasted to perfection, let it rest for at least 20 minutes before serving. This allows the juices to well up in the turkey, making it even juicier. It also cools the surface so that you don’t burn your fingers while carving — and most importantly, it gives you an opportunity to have a glass of wine. Cheers to traditions.

Posted on

*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Heidi’s Pecan Pie

 

 

 

 

 

 

 

 

 

 

 

 


Makes
1 pie

Ingredients
1 pie shell, par-baked
3/4 cups Pecans
1/2 cup maple syrup
1/2 cup honey
2 eggs
2 oz. butter (1/2 stick)
1 Tbs. flour
1 tsp. vanilla extract

Method 
Mix maple syrup, honey, eggs, butter, flour and vanilla. 

Sprinkle pecans evenly into the pie shell.

Pour maple syrup filling blend over the pecans.

Bake at 325 degrees until bubbly, about 25 minutes.

Reduce heat to 275 and bake for an additional 5 – 10 minutes.

It will be a little jiggly, so let cool before serving. 

Posted on

*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Debbie’s Apple Crumble Pie

Pair this tasty tart filler with your own homemade pie crust
and you’ll surely delight your friends and family. 

Makes 1 pie 

Apple Filling Ingredients
6-8 nice, tart apples (Granny Smith or a blend of Granny & Gala)
1/2 cup brown sugar
1 tbs. lemon juice
1 tsp. cinnamon
Pinch of cloves
1 Tbs. brandy (optional)
3 Tbs. flour 
3 Tbs. butter 

Crumb Topping Ingredients
1 cup flour
1/2 cup sugar
Pinch of sea salt  

Apple Pie Filling Method
Peel & core apples. The, slice or dice, whichever you like.

Toss with sugar, spices & cornstarch.

Work in butter/flour mixture.

Dump into pie crust & cover with crumb topping or a top homemade pie crust.

Bake at 350 degrees for 45 min-1 hour, until brown bubbling & done. 

Crumb Topping Method
Mix dry ingredients together in a bowl.

Work butter in with your fingers & spread on top of apples.

Posted on

*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.